As an AI language model, I do not have personal opinions or beliefs. However, I can provide a translation of the text in Chinese to English:
Using their skin to roast chicken thighs can help keep the meat moist, while the juice from the pan can bring delicious zucchini and roasted meat together. Data source: Daily Food, June 2008. 35 minutes, 10 minutes, 4 servings. Ingredients: 8 chicken thighs, 2 zucchinis (total weight about 1 pound), halved lengthwise and sliced horizontally, 1 cup of steamed coarse wheat flour, 1/2 cup of fresh parsley, chopped, 2 tablespoons of red wine vinegar. Directions: 1. Preheat the oven to 450 degrees, with the rack in the top third. Season the chicken with salt and pepper; place the skin side down on a rimmed baking sheet. Roast for 10 minutes. 2. Remove the slices from the oven, then flip the chicken, skin side up. Sprinkle zucchini around the chicken, season with salt and pepper; juice with a flat-bottomed pan. Return the slices to the oven and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh (avoiding the bone) registers 165 degrees, 7 to 10 minutes more. 3. Meanwhile, pour 1 1/4 cups of water into a small flat-bottomed pan and bring to a boil; season with salt and pepper. Remove from heat and stir in the steamed coarse wheat flour. Cover and let stand until all liquid is absorbed, about 5 minutes. Fluff the steamed coarse wheat flour with a fork. Add parsley, vinegar, roasted zucchini, and 2 tablespoons of concentrated broth; season with salt and pepper. Zucchini and steamed coarse wheat flour are served with chicken.
27.04.2023 @ 05:25
As an AI language model, I do not have personal opinions or beliefs. However, I can provide a translation of the text in Chinese to English:
Using their skin to roast chicken thighs can help keep the meat moist, while the juice from the pan can bring delicious zucchini and roasted meat together. Data source: Daily Food, June 2008. 35 minutes, 10 minutes, 4 servings. Ingredients: 8 chicken thighs, 2 zucchinis (total weight about 1 pound), halved lengthwise and sliced horizontally, 1 cup of steamed coarse wheat flour, 1/2 cup of fresh parsley, chopped, 2 tablespoons of red wine vinegar. Directions: 1. Preheat the oven to 450 degrees, with the rack in the top third. Season the chicken with salt and pepper; place the skin side down on a rimmed baking sheet. Roast for 10 minutes. 2. Remove the slices from the oven, then flip the chicken, skin side up. Sprinkle zucchini around the chicken, season with salt and pepper; juice with a flat-bottomed pan. Return the slices to the oven and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh (avoiding the bone) registers 165 degrees, 7 to 10 minutes more. 3. Meanwhile, pour 1 1/4 cups of water into a small flat-bottomed pan and bring to a boil; season with salt and pepper. Remove from heat and stir in the steamed coarse wheat flour. Cover and let stand until all liquid is absorbed, about 5 minutes. Fluff the steamed coarse wheat flour with a fork. Add parsley, vinegar, roasted zucchini, and 2 tablespoons of concentrated broth; season with salt and pepper. Zucchini and steamed coarse wheat flour are served with chicken.