Danie główne
Smothered Chicken over White Rice
1 godz. 10 minPorcje: 6Nutri-Score C€
C
1 godz. 10 min
1 godz. 10 minSmothered Chicken over White Rice
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Składniki
chicken thighs (bone-in or boneless, trimmed)Inne900 g
onion (medium, sliced)Warzywa i owoce2 kawałki
chicken broth (for deglazing and simmering)Spiżarnia1,1 litry
flour (all-purpose, for the roux)Spiżarnia30 g
butter (unsalted)Nabiał28 g
all purpose seasoning (or blend of garlic powder, onion powder and salt)Przyprawy20 g- dried oreganoPrzyprawy8 g
black pepper (ground)Przyprawy8 g
rosemary (chopped)Warzywa i owoce4 g
thyme (chopped)Warzywa i owoce4 g- oil (for searing)Spiżarnia30 ml
white rice (cooked, for serving)Produkty zbożowe400 g
na porcję
Wartości odżywcze
538kcal
- Węglowodany
- 57 g
- Białko
- 29 g
- Tłuszcz
- 22 g
krok po kroku
Przygotowanie
- Krok 1
Slice the onions
- Peel and slice the 2 medium onions.
- Krok 2
Season the chicken
- Pat the chicken thighs dry.
- Season generously with all purpose seasoning (or a blend of garlic powder, onion powder and salt).
- Add dried oregano and finish with black pepper.
- Krok 3
Sear the chicken
- Heat a little oil in a very large pot.
- Add the chicken and sear for a nice crust without cooking it all the way through.
- Remove the chicken and set aside.
- Krok 4
Cook the onions
- In the same pot, add the butter and the sliced onions.
- Let them cook down and sweat until soft and fragrant.
- Krok 5
Make the roux and deglaze
- Sprinkle in the flour and stir to make a roux.
- Pour in the chicken broth to deglaze, scraping the bottom of the pot to lift all the flavor.
- Krok 6
Simmer the smothered chicken
- Return the seared chicken to the pot.
- Add the rosemary, thyme and some of the seasoning from earlier.
- Mix well, cover with a lid and simmer on low.
- Krok 7
Serve
- Spoon the smothered chicken and gravy over white rice.
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