# 43 Chicken Tight with 4 cheeses

 Vittorio’s Kitchen  "La Cucina di Vittorio

Chicken Thigh with 4



  1. 10 large chickens thigh, boneless and
    skinless, remove excess fat.
  2. 2 cup flour in sealable container,
  3. 4 or 5 eggs, seasoned with salt pepper
  4. 2 tblsp
    grated Parmesan cheese, whip.
  5. 5 Cloves of garlic sliced by length.
  6. 1/3 cup olive oil.
  7. 2 oz butter.
  8. Juice of ½ lemon.
  9. 2 glasses dry white wine.
  10. 2 ts chopped parsley.
  11. 1 tbsp flour
  12. ¾ cup of 4 cheeses shredded or grated (Parmesan,
    provolone, asiago, and fontina).  


  1. Rinse chicken in cold water, strain in colander,
    lay them in flour one by one, and turn over to be sure that are completely
    covered, seal the container, shake well, leave them in for few minutes.
  2. Remove from flour one by one and transfer into
    the eggs mixture, make sure that the thighs are completely covered in egg,
    let them sit for few minutes.
  3. Pre heat oil in a large frying pan, slowly add
    chicken, keep oil temperature high at all the times. Add the butter after
    the chicken; you should turn the chicken only once.
  4. Removed when golden, set them in slightly
    oiled baking pan.
  5. Bake in 375 pre heated oven for 20 minutes.
  6. Remove and sprinkle the cheese on top, return
    to the oven bake for additional 20 minute or in till the cheese becomes
    light golden color.
  7. Use the same frying pan, add garlic, cook till
    golden brown.
  8. Add wine and lemon, let alcohol evaporate for few
    minutes, Slowly add ½ tblsp flour stir for 1 or 2 minutes, 
  9.  taste for salt
    and pepper.
  10. Remove chicken from the oven, transfer onto a
    large serving platter, and do not stack thighs. Pour the wine sauce over thighs,
    sprinkle parsley, decorate with slices of lemon and


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