Roman fried chicken with tomatoes and crisp oregano

dinner · ⏱ 55 min · 4 portions · 18.0 g carbs / portion · allergens: milk

v2 · rb0e705f985 20260727Z1751 15 g oregano sprig 130 g pancetta 300 g tomato sea salt to taste 🌀 mix marinade ⏳ ⏱ 60-480 min · ⏳ 1 h marinate chicken 🍳 ⏱ 7-9 min fry chicken skin-side down until deeply golden and crisp 🍳 ⏱ 4-5 min turn and cook chicken until cooked through ⏳ ⏱ 5 min rest chicken 🔪 slice chicken into 2-3 cm pieces 🍳 ⏱ 2-3 min fry oregano sprigs until crisp and fragrant 🍳 ⏱ 3-4 min fry pancetta until golden and crisp 🍳 ⏱ 1 min cook fennel seeds 30 sec then stir in tomato paste and chilli flakes 🍳 ⏱ 5-7 min simmer tomatoes until burst and softened 🍳 stir through maple syrup and vinegar and ⅛ teaspoon of salt, then remove from heat 🍽 assemble with sauce and crispy oregano Roman Fried Chicken 🎉 500 g chicken thigh 2 pieces garlic 1½ tsp oregano 105 ml olive oil black pepper to taste ½ tsp fennel seed 1 tsp tomato paste ¾ tsp chilli flake ½ tsp maple syrup 1½ tsp white wine vinegar fennel seed, tomato paste, chilli flake tomato maple syrup, white wine vinegar finish salt fraction sea salt
http://flowcooking.food/en-us/recipe/326/roman-fried-chicken-with-tomatoes-and-crisp-oregano/