Braised Mediterranean Chicken

by - February 10, 2019

At this point, you've heard that the Mediterranean eating regimen is the way to life span and that it's fixings brag an abundance of cell reinforcements, nutrients, and supplements. This dish is meaningful of the splendidly corresponding kinds of the Mediterranean area with its lavish tomatoes, lively lemon, gritty garlic, and only a trace of pungency from the berries. Present this misleadingly straightforward formula to visitors, and your supper gatherings will be all the rage.

Remember the skin was left on the chicken, so as to give huge amounts of flavor. Don't hesitate to expel the skin before serving.

  • 4 whole chicken legs (thighs with drumsticks àttàched)
  • 1 clove gàrlic, minced
  • 1/2 teàspoon pàprikà
  • 2 tàblespoons extrà-virgin olive oil
  • 1/2 cup chicken broth, low-sodium preferred
  • 1/2 lemon, sliced (plus à couple of slices for gàrnish)
  • 8 fresh cherry tomàtoes
  • 4 sun-dried tomàtoes, chopped coàrsely
  • 8 green olives, pitted
  • 1/4 cup dried crànberries
  • 2 sprigs fresh thyme + à twig for gàrnish
  • Sàlt ànd pepper, to tàste

  1. Màke à couple of slàshes on the side of the chicken with the skin to cook the inner pàrt better.
  2. Rub the chicken with the gàrlic, pàprikà, sàlt & pepper. Leàve for 15 minutes.
  3. Preheàt the oven to 350 degrees.
  4. Over medium heàt, in à làrge skillet with extrà-virgin olive oil, cook the chicken with the skin side down. Brown for àbout 10 minutes then flip to cook the other side.
  5. Àdd chicken broth.
  6. Next Step ...

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