Danie główne
Smothered Roasted Half Chickens
1 godz. 15 minPorcje: 4Nutri-Score C€€
C
1 godz. 15 min
1 godz. 15 minSmothered Roasted Half Chickens
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Składniki
whole chicken (halved)Mięso1 kawałek
fresh rosemary (sprigs)Warzywa i owoce2 kawałki
fresh thyme (sprigs)Warzywa i owoce2 kawałki
butter (half a stick, in pats)Nabiał57 g
evaporated milk (one can)Nabiał354 ml
flourSpiżarnia16 g
oilSpiżarnia22 ml
garlic powderPrzyprawy8 g
onion powderPrzyprawy8 g
saltPrzyprawy12 g
black pepper (ground)Przyprawy8 g- dried oreganoPrzyprawy6 g
- smoked paprikaPrzyprawy4 g
fresh parsley (chopped)Warzywa i owoce10 g
na porcję
Wartości odżywcze
591kcal
- Węglowodany
- 11 g
- Białko
- 44 g
- Tłuszcz
- 41 g
czego użyjesz
Przybory
Patelnia
Piekarnik
Szczypce kuchenne
krok po kroku
Przygotowanie
- Krok 1
Season the chicken halves
- Rub the chicken halves with oil.
- Season all over with garlic powder, onion powder, dried oregano, smoked paprika, salt and black pepper.
- Krok 2
Sear the chicken
- Heat a very hot cast iron skillet and add the chicken halves one at a time, skin side down.
- Weigh them down with a heavy object to get a nice sear.
- After a couple of minutes, flip and repeat with the other half.
- Krok 3
Roast with butter and herbs
- Add pats of butter and the fresh rosemary and thyme to the skillet.
- Bake at 190 °C for about 45 minutes until golden and cooked through.
- Krok 4
Make the pan sauce
- Move the chickens out and set aside, keeping the pan drippings in the skillet.
- Whisk in the flour, then pour in the evaporated milk.
- Season with the same spices used earlier and stir until silky smooth, then add the fresh parsley.
- Krok 5
Smother and serve
- Return the chicken halves to the skillet and spoon the sauce all over.
- Let everything come together and serve.
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