In all my chicken recipes I usually follow the same basic recipe minus and plus a few ingredients. For the most part you want to first sauté onions. These onions will be the security of your entire dish. They will protect your dish from burning and also provide a level of flavor that otherwise will change the entire flavor of your chicken dish. I make a marinate by mixing lemon juice, two tablespoons of honey, minced garlic, paprika, turmeric, cumin, salt, pepper, olive oil. Mix the entire mixture until it becomes a thicker liquid. After the onions are sautéed and you have your marinate ready place the onions on the lower level of your dutch oven, chicken on top, and pour the marinate on top. For the potatoes I season them in a bowl with a little bit of olive oil, paprika, cumin, turmeric, salt and pepper, and ground garlic. Place the potatoes on top of the chicken. These potatoes will protect the top of your chicken from burning. Next you want to use any leftover white wine you have in your kitchen, I find that a sweet white wine works best. Pour about a cup and a half of wine on top of the entire dish. Cover with a lid and place the entire pot into the oven on 350 for a minimum of 3 hours. the longer you cook the dish the better it'll taste, if you don't have a lot of time then cook the dish with the lid off, but make sure to moisten the chicken by adding the juice onto the top about every thirty minutes. Cook the last 20 minutes of the dish uncovered and on a higher heat.
Chicken legs with red potoates
whole chicken with potatoes and tomatoes
chicken thighs with legs: Citrus style with orange,lime, and lemon peels and juice
Paprika chicken legs with pureed potatoes
Chicken breast cubes with potatoes in a Calphalon brand skillet
Rosemary and spiced potatoes
Add herbs like rosemary, sage, or thyme for extra flavor
Whole Chicken with Butternut Squash
Chicken Leg Dinner
Cooking With Style
SARIT
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