Chicken with tomato salad
Description
The dish is easy to prepare without unnecessary complications. You can bake the chicken in the oven, fry it in a pan or on a grill, or simply boil the meat. You can add fresh herbs to the tomatoes and make a delicious dressing. The dish is tasty and simple to make, suitable for preparation both in summer and winter, outdoors or at home. Serve the chicken hot, while the salad can be prepared in advance and refrigerated. The finished dish is ready to be served.
Instructions
- 1
Step 1
1. Peel and slice the shallots into rings, mince the garlic, halve the tomatoes, season with salt and pepper, and separate the parsley leaves from the stems. Mix the sour cream with the chili sauce, and remove the husks from the corn cobs.
- 2
Step 2
2. Place the onion in a saucepan, add vinegar and 2 tablespoons of water. Set the saucepan over low heat and cook for 30-60 seconds. Remove from heat and set aside, stirring for another 10 minutes, then season with salt and pepper.
- 3
Step 3
3. Mix the soft butter with garlic, spread the garlic butter on each ear of corn, season with salt and pepper, wrap each ear individually in a piece of foil, and add one tablespoon of water. Place in a preheated oven at 200 degrees for 15 minutes.
- 4
Step 4
4. Prepare the breading mixture, wash the meat and pat it dry with paper towels. Coat each piece on both sides with the mixture.
- 5
Step 5
5. Heat a tablespoon of vegetable oil in a skillet, add the chicken thighs and sear for 5-6 minutes on each side. Remove the chicken from the skillet and drizzle with honey.
- 6
Step 6
6. Mix the chopped tomatoes with the marinated onions (including the marinade), herbs, and add olive oil.
- 7
Step 7
7. Place the chicken on a plate, add the tomato salad, and serve with sauce and ears of corn.