Chicken is baked in the oven on a pillow of slices of bread. This the recipe allows you to maximize the use of chicken juice, which often ends up at the bottom of the pan and gets lost. Now every a drop will remain in your dish, soaking in bread and turning in a fragrant sauce.
Recipe author – Katie Lee
AT ремя: 2 час. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Hen
- 1 chicken weighing 1.8 – 2.3 kg.
- 1 tbsp. l salt
- 1 tsp ground black pepper
- 1 tsp garlic powder
- 6 sprigs of thyme
- 2 sprigs of rosemary
- 1 head garlic, cut in half
- 1/2 medium onion
- 1 baguette
- 3 tbsp. l (45 gr.) Butter at room temperature
Sauce
- 2/3 Art. white wine
- 1/3 Art. chicken broth
- 4 tbsp. l (60 gr.) Butter, sliced
- 1 tsp chopped rosemary
- 1 tsp chopped thyme
Bistro Salad
- 1 head of Boston salad, tear leaves into small pieces
- A handful of mixtures of shredded herbs such as chives, tarragon and parsley
- 3 tbsp. l olive oil
- 2 tbsp. l champagne vinegar
- 2 tbsp. l chopped shallots
- 1 tsp mustard
- 3/4 tsp salt
- 1/4 tsp ground black pepper
Recipes with similar ingredients: chicken, Boston salad, garlic powder, rosemary, thyme, champagne vinegar, white wine, mustard
Recipe preparation:
- Preheat the oven to 220 ° C. When it warms up, put inside for 5 minutes cast-iron pan to heat it.
- Chicken: Dry the chicken with paper towels. Вmix salt, pepper and garlic powder in a small bowl. Generously Rub the resulting mixture with chicken on the outside and inside. Stuff chicken thyme, rosemary, garlic and onions.
- Cut 5 pieces from a baguette at an angle of 5 cm thick. Grease each piece with butter, on the one hand. Neatly remove the hot pan from the oven and put a baguette in its center side with oil down. Lay the chicken on top of the baguette making sure that every piece was covered with it.
- Bake for about 1 hour 15 minutes until chicken golden brown, juice when cut will come out transparent, and the thermometer will not show 74 ° C. Put the bird on a cutting board and wrap with foil. Let lie down for 10 minutes. before chopping. Remove pieces of baguette from the pan and leave it to cook sauce.
- Sauce: while the chicken is resting, place the pan on strong fire. Pour in wine and scrape off any sticky pieces wooden spoon. Pour in chicken stock over about 2 minutes, until the liquid evaporates slightly. If on any juice from the chicken has accumulated on the cutting board, pour it into to the pan. Add a piece of butter, waiting until so that the previous one completely melts before you put the next one. Stir in rosemary and thyme. Season with salt and pepper.
- When serving, chop the chicken and serve with slices baguette, sauce, mustard and bistro salad. Bistro salad: in medium sized salad bowl mix salad and herbs. In glass jar or tight-fitting plastic container mix olive oil, champagne vinegar, shallots, mustard, salt and pepper. Shake to connect. Pour salad dressing and mix. Serve right away.
