CRUNCHY CHICKEN A LA PROVENCALE
Knaprig kyckling som i Provence
The chicken thighs are first browned on the stovetop and then cooked in the oven until done. The potato wedges are baked at the same time in another pan next to the chicken.
Serves 4
2 lbs chicken thighs, skin on
1 teaspoon salt
some ground black pepper
1 teaspoon chopped rosemary
1 teaspoon olive oil
4 garlic cloves
1 tablespoon fresh lemon juice
5½ oz haricots verts
½ tablespoon olive oil
2 tomatoes
4 rosemary sprigs
3½ oz feta cheese
Roast potatoes:
1 3/4 lbs potatoes
2 tablespoons olive oil
1 teaspoon salt
ground black pepper
For serving:
lemon wedges
Heat the oven to 435F.
Flavor the chicken with salt, pepper and Rosemary. Heat the oil in a frying pan and sizzle the chicken over high heat for about 1 minute on each side. Transfer them, skinside up, in an oven-proof pan.
Peel and split the garlic cloves and spread them around the chicken in the pan. Drizzle with lemon juice and fry the chicken in the middle of the oven for about 25 minutes.
Rinse, scrape and split the potatoes. Mix potatoes, oil, salt and pepper in another oven-proof pan. Roast the potatoes next to the chicken in the oven for 25 to 30 minutes. Stir after half the time.
Trim and split the green beans and dice the tomatoes. Heat the oil in a frying pan and sizzle the beans for about 1 minute. Blend in the tomatoes and fry for about half a minute. Add beans and tomatoes in the pan with the chicken, top with rosemary sprigs and crumbled feta cheese and cook in the middle of the oven for another 10 minutes or so, until the cheese is half-melted.
Serve at once with potatoes and lemon.
Enjoy!
Bella
Knaprig kyckling som i Provence
The chicken thighs are first browned on the stovetop and then cooked in the oven until done. The potato wedges are baked at the same time in another pan next to the chicken.
Serves 4
2 lbs chicken thighs, skin on
1 teaspoon salt
some ground black pepper
1 teaspoon chopped rosemary
1 teaspoon olive oil
4 garlic cloves
1 tablespoon fresh lemon juice
5½ oz haricots verts
½ tablespoon olive oil
2 tomatoes
4 rosemary sprigs
3½ oz feta cheese
Roast potatoes:
1 3/4 lbs potatoes
2 tablespoons olive oil
1 teaspoon salt
ground black pepper
For serving:
lemon wedges
Heat the oven to 435F.
Flavor the chicken with salt, pepper and Rosemary. Heat the oil in a frying pan and sizzle the chicken over high heat for about 1 minute on each side. Transfer them, skinside up, in an oven-proof pan.
Peel and split the garlic cloves and spread them around the chicken in the pan. Drizzle with lemon juice and fry the chicken in the middle of the oven for about 25 minutes.
Rinse, scrape and split the potatoes. Mix potatoes, oil, salt and pepper in another oven-proof pan. Roast the potatoes next to the chicken in the oven for 25 to 30 minutes. Stir after half the time.
Trim and split the green beans and dice the tomatoes. Heat the oil in a frying pan and sizzle the beans for about 1 minute. Blend in the tomatoes and fry for about half a minute. Add beans and tomatoes in the pan with the chicken, top with rosemary sprigs and crumbled feta cheese and cook in the middle of the oven for another 10 minutes or so, until the cheese is half-melted.
Serve at once with potatoes and lemon.
Enjoy!
Bella
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