Pulpe de pui cu sos de unt si cimbru – fragede, aromate si pline de savoare! Daca iti plac retetele simple, dar cu gust intens si arome elegante, aceste pulpe de pui cu sos de unt si cimbru sunt exact ce ai nevoie. Este genul acela de preparat care transforma un pranz obisnuit intr-o masa rafinata, fara efort. Carnea de pui devine frageda si suculenta, iar sosul catifelat de unt cu usturoi si cimbru ii aduce o nota fina, perfecta pentru a fi savurata alaturi de o garniture. Reteta se poate pregati atat in varianta clasica, la cuptor, cat si prin metoda sous vide, pentru cei care iubesc textura perfecta si gustul desavarsit. Este o mancare reconfortanta, potrivita atat pentru mesele de zi cu zi, cat si pentru ocazii speciale.

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INGREDIENTE (pentru 4 portii)

• 4 pulpe de pui dezosate
• 1 lingurita usturoi granulat
• 1 lingurita paprika dulce sau picanta, dupa plac
• ½ lingurita cimbru uscat
• ½ lingurita piper
• 50 grame unt
• 3 catei de usturoi
• cateva fire de cimbru proaspat
• sare dupa gust

Curatam pulpele de pui, le stergem bine cu un prosop absorbant si le asezonam cu sare, piper, usturoi granulat, paprika si cimbru. Le lasam la marinat la rece timp de cateva ore pentru a se patrunde cu aromele.

Eu am ales metoda sous vide, pentru o textura perfecta, dar le puteti pregati si la cuptor.

Pentru varianta sous vide:
Topim intr-o craticioara untul si adaugam usturoiul zdrobit si crengutele de cimbru proaspat. Punem cate doua pulpe in pungi de vidat, impartim amestecul de unt si cimbru peste ele si masam usor pentru a se acoperi uniform. Vidam pungile si le gatim in apa, la 75°C, timp de o ora. Cand sunt gata, scoatem pulpele din pungi si le rumenim intr-o tigaie fierbinte, pana cand prind o crusta crocanta si aurie.

Pentru varianta la cuptor:
Asezam pulpele marinate intr-o tava, adaugam cateva cuburi de unt si fire de cimbru proaspat, acoperim cu folie de aluminiu si coacem la 180°C timp de 40-45 de minute. Apoi indepartam folia si mai lasam 10 minute, pentru a se rumeni frumos.

Servim pulpele de pui cu sos de unt si cimbru fierbinti, alaturi de o garnitura de ciuperci Pleurotus in sos de prosecco, spanac cremos sau un piure de cartofi cu unt si lapte cald.

Este o reteta rafinata, dar usor de pregatit, care aduce in farfurie echilibrul perfect intre simplitate si eleganta.

Detaliile video ale retetei:

Daca ti-a placut reteta de Pulpe de pui cu sos de unt si cimbru, incearca si:

English version

Chicken Thighs with Butter and Thyme Sauce

Chicken thighs with butter and thyme sauce – tender, flavorful, and full of aroma! If you love simple recipes with an elegant twist and rich, comforting flavors, these chicken thighs with butter and thyme sauce are exactly what you need. It’s the kind of dish that can turn an ordinary lunch into a refined meal, effortlessly. The chicken becomes tender and juicy, while the silky butter sauce infused with garlic and thyme adds a delicate touch – perfect to enjoy with your favorite side dish. The recipe can be prepared either the classic way, in the oven, or using the sous vide method for those who love perfect texture and deep flavor. It’s a cozy, elegant dish, ideal for both everyday meals and special occasions.

INGREDIENTS (for 4 servings)

4 boneless chicken thighs
1 teaspoon granulated garlic
1 teaspoon sweet or hot paprika, to taste
½ teaspoon dried thyme
½ teaspoon black pepper
50 grams butter
3 garlic cloves
a few sprigs of fresh thyme
salt to taste

Clean the chicken thighs, pat them dry with a paper towel, and season with salt, pepper, granulated garlic, paprika, and thyme. Let them marinate in the fridge for a few hours so the flavors can develop.

I chose the sous vide method for a perfect texture, but you can also prepare them in the oven.

For the sous vide version:
Melt the butter in a small saucepan, add the crushed garlic and fresh thyme sprigs. Place two thighs in each vacuum bag, pour the butter-thyme mixture over them, and gently massage to coat evenly. Seal the bags and cook them in water at 75°C (167°F) for one hour.

Once done, remove the chicken from the bags and sear it in a hot skillet until the skin turns crispy and golden.

For the oven version:
Place the marinated thighs in a baking dish, add a few cubes of butter and fresh thyme sprigs, cover with aluminum foil, and bake at 180°C (350°F) for 40–45 minutes. Remove the foil and bake for another 10 minutes to get a nice golden crust.

Serve the chicken thighs hot, drizzled with the buttery thyme sauce, alongside a garnish of Pleurotus mushrooms in prosecco sauce, creamy spinach, or buttery mashed potatoes.

It’s an elegant yet easy-to-make recipe that brings the perfect balance of simplicity and sophistication to your plate.

If you liked this Chicken thighs with butter and thyme sauce recipe, you might also enjoy Baked Chicken Drumsticks, Chicken Wings in Butter and Garlic Sauce with Roasted Potatoes or Chicken Gyros.

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