Healthy Bites with Chef John Manion of La Sirena Clandestina

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The Recipe: 

Chicken Thighs with Peanut Sauce and Asparagus


Local asparagus
4 chicken thighs
2 cups chicken stock
4 cloves garlic, thinly sliced
1 Tbsp. peanuts
1 Tbsp. chili flakes
1 Tbsp. butter
Canola oil
Salt to taste


The Method:

Turn on grill to high and oven to 450.  Coat asparagus with oil and salt and reserve.  Season chicken thighs with salt.  Heat a sautee pan to medium high and add enough canola oil to coat the bottom of the pan.  Place the thighs skin side down in the pan and cook for 3-5 minutes, making sure the skin does not stick.  Put the pan in the oven (should take about 20 minutes, or until the chicken reaches an interior temperature of 165 degrees).  Sautee garlic in butter on medium low heat, taking care that it does not brown (until it smells unbearably good).  Add chicken stock, increase the heat to high, and reduce until thick.  Finish sauce with a tablespoon of butter, peanuts and chili flakes.  Grill asparagus and plate, asparagus on the bottom, chicken thighs on top and finish with the sauce.


La Sirena Clandestina is located at 954 W. Fulton Market. For information, please call 312.226.5300

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