Spring Chicken Thighs

Ingredients
2 servings
2 chicken thighs with bones (approx. 200gr. each)
Salt and pepper to taste
½-teaspoon sweet pepper
1-tablespoon olive oil
1-tablespoon semi-dry sherry
1-tablespoon water
1 small white onion
100 gr. leek
100 gr. red pepper
150 gr. broccoli
2 tablespoons freshly chopped parsley

Additional:
1 special broiling wrap

Preparation
Clean thighs thoroughly, taking out the fat, wash, dry and add salt and pepper. In a frying pan, heat the oil, then fry the thighs in high heat on both sides. Remove the thighs from the pan and
add the sherry and one-tablespoon water to the sauce in the pan. Preheat the oven at 200ºC and take out the grill.

Separately, peel the onion completely and cut it into four pieces. Clean the leek; open it lengthwise and cut into thick pieces (4cm.). Wash and cut the pepper into four 3-cm. chips. Mince the broccoli into large chunks.

Put the chicken thighs with the sherry sauce and the vegetables inside the special broiling wrap. Seal with a clip at about 5-cm. or less from the contents. Prick the wrap with a fork on the top and center once. Place it over the cold grill and put inside the oven’s center slit for about 35 minutes.

Remove from the oven and lay the contents on two plates. Sprinkle with the freshly chopped parsley. It can be served with rice or steamed potatoes.