Preparation
Trim the chicken thighs, remove any thick tendons and excess fat, cut into small bite-sized pieces, and toss with salt. Peel the turnip and cut into 6-8 wed
Remove the seeds and pulp from the pumpkin and slice into 5mm thick pieces. Wipe off any dirt from the mushrooms and cut into thin lengthwise slices.
Tear the lettuce into bite-sized pieces and place in water. Once crisp, drain in a colander and wipe off the water thoroughly.
How to make
Heat olive oil in a frying pan over medium heat, place the chicken thighs skin-side down, then add the turnips and pumpkin.
Fry while turning halfway through, and sprinkle salt on the cooked pieces and remove them.
Place (2), mushrooms, and lettuce together in a bowl and pour French dressing over them.
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