![]() ![]() And then to reheat it, put it in the oven for thirty minutes at three hundred twenty-five degrees and broil to crisp the skin.(Edit, 5/9/12: Ruhlman’s Twenty just won the James Beard Award for Best Cookbook, General Cooking. Spoon off the fat that rises to the surface or refrigerate it and remove the congealed fat before reheating the sauce. At this point, you can degrease the sauce. If the chicken is not being served immediately, it can be kept on the stove top for hours or it can be refrigerated for up to three days. Serve the chicken and sauce in pasta bowls and garnish as desired. ![]() Before serving, discard the carrot and bay leaves. If you’re serving this immediately, turn on the broiler on high and broil until the skin is crisp, only 3-4 minutes. When you remove it from the oven, just the skin side of the chicken should be above the liquid. ![]() Continue to cook until the chicken is tender, about 20 minutes longer. Taste the sauce and add salt if it needs more. Remove the pan from the oven, turn the chicken pieces skin-side up, and stir the ingredients to make sure that they cook evenly. Slide the pan, uncovered, into the oven.Ĭook the chicken for 20 minutes. The mushrooms can rest on top if there’s not enough room in the pan, they’ll cook down.Īdd the red wine and honey and season with pepper.Īdd enough water to reach three-fourths of the way up the chicken. Tuck a carrot and bay leaf into the pan and add the shallots and white mushrooms. ![]() Nestle the chicken skin-side down into the onion mixture in one layer. Sprinkle the flour over the onion mixture and stir to distribute it. Reduce the heat to medium-low and cook, stirring, until the onion has begun to caramelize, about five minutes more. Cook over high heat until the water has cooked off, about five minutes. The water will carry the flavors of the onion, bacon, and garlic throughout the dish. (5.5 quart dutch oven used in video, for two legs.) Add two three finger pinches of salt.Īnd add enough water to just cover the ingredients. Heat the bacon, onion, and garlic in an ovenproof cooking vessel that can hold the chicken legs snugly in one layer. When you do, reduce the oven temp to 325 degrees F. So just remember to be super careful when pulling this out of the oven. My smoke detectors went off even though I couldn’t see any smoke. Be careful with this because the chicken releases a lot of fat which is scalding hot and running all over the pan and probably popping and sizzling. Roast the chicken legs for 20 minutes at 425 degrees on a baking sheet. I really appreciate how Ruhlman has made this recipe efficient - you can finish it in an hour so it can be a weeknight dinner or you can prepare it up to three days in advance and finished in just a few minutes. Optional garnish: chopped fresh parsley, julienned Lemon Confit, grated lemon zest 4 ounces/155 grams bacon strips, cut into 1/2-inch/12-millimeter pieces, or 4 ounces/155 grams slab bacon, cut into lardonsĤ garlic cloves, smashed with the flat side of a knifeġ/2 pound/225 grams white mushrooms, quartered ![]()
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