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好消息This satisfying riff on smothered pork chops calls for skinless鸡腿, which have only slightly more fat than breasts, as well as more zinc and iron and tons more flavor.Plus:F&W's Chicken Cooking GuideFast and Easy Chicken Recipes

November 2009

Gallery

Credit: © Quentin Bacon

Recipe Summary

total:
45分钟
active:
30分钟
屈服:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 将烤箱预热至375°。在防烤箱的不粘锅中,加热1汤匙油。用盐和胡椒粉调味鸡肉,然后加入锅中。用中等高的热量煮至8分钟。将鸡肉转移到盘子上。

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  • 将培根加入煎锅中,煮熟,搅拌,直到脂肪呈现2分钟。排干脂肪。将剩余的1 1/2汤匙油加入煎锅中,然后加入面粉,直至掺入。加入洋葱和大蒜,用中等热量煮,搅拌,直至略微变软3分钟。加入番茄和番茄酱,煮熟,搅拌,直到番茄略微变软5分钟。加入牛奶和肉汤,煮沸,搅拌直至略微加厚3分钟。将鸡肉和任何积累的果汁退还给煎锅;加入欧芹小树枝。

  • Cover the chicken and braise in the oven for 20 minutes, until the meat is cooked through. Using tongs, transfer the chicken to a platter and discard the parsley sprigs.

  • Return the skillet to moderate heat and cook the gravy, whisking constantly, until smooth, about 2 minutes. Whisk in the chopped parsley, pour the gravy over the chicken legs and serve.

Notes

One Serving 326 cal, 9 gm carb, 19 gm fat, 3.9 gm sat fat, 29 gm protein, 1 gm fiber.

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