تحميص الدجاج الفخذين مع الطماطم والزيتون لا يمكن أن يكون أكثر بساطة. وينتج اللحم الناضج الناعم والجلد النضوج من النعناع ، لنضارة ، وفيتا فيري. يقدم مع الخبز القاسي.
This recipe for roasted chicken thighs with tomatoes and olives couldnt be simpler. The tender, juicy meat and mature skin are enhanced by mint, for freshness, and feta cheese. It is served with crusty bread. Source: Martha Stewart Living, April 2013. Total time: 1 hour 10 minutes. Prep time: 4 servings. Ingredients: 8 bone-in chicken thighs (about 2/2 pounds), 3 tablespoons extra-virgin olive oil, 1/2 liter of tomatoes (tomatoes), halved, 1/2 cup Spanish olives, 6 medium-sized, half-lengthwise and peeled (about 6 ounces), 3 fresh thyme branches, coarse salt and freshly ground pepper, fresh mint leaves, for garnish, crumbled feta cheese, for garnish. Directions: 1. Preheat the oven to 375 degrees. Combine the chicken, oil, tomatoes, olives, parsley, and thyme in a large bowl. Season with salt and pepper and toss. Transfer to a parchment-lined baking sheet and spread the chicken mixture, skin-side up, in a single layer. Roast until a thermometer inserted into the thickest parts of the thighs (not touching bone) registers 165 degrees, 35 to 40 minutes. 2. Transfer the chicken to a platter and loosely cover with foil. Return the vegetables to the oven and roast until golden brown in spots, about 10 minutes more. Transfer the vegetables and accumulated juices to the platter with the chicken, season with salt and pepper, and garnish with mint and feta.
Bruce
27.04.2023 @ 01:43
This recipe for roasted chicken thighs with tomatoes and olives couldnt be simpler. The tender, juicy meat and mature skin are enhanced by mint, for freshness, and feta cheese. It is served with crusty bread. Source: Martha Stewart Living, April 2013. Total time: 1 hour 10 minutes. Prep time: 4 servings. Ingredients: 8 bone-in chicken thighs (about 2/2 pounds), 3 tablespoons extra-virgin olive oil, 1/2 liter of tomatoes (tomatoes), halved, 1/2 cup Spanish olives, 6 medium-sized, half-lengthwise and peeled (about 6 ounces), 3 fresh thyme branches, coarse salt and freshly ground pepper, fresh mint leaves, for garnish, crumbled feta cheese, for garnish. Directions: 1. Preheat the oven to 375 degrees. Combine the chicken, oil, tomatoes, olives, parsley, and thyme in a large bowl. Season with salt and pepper and toss. Transfer to a parchment-lined baking sheet and spread the chicken mixture, skin-side up, in a single layer. Roast until a thermometer inserted into the thickest parts of the thighs (not touching bone) registers 165 degrees, 35 to 40 minutes. 2. Transfer the chicken to a platter and loosely cover with foil. Return the vegetables to the oven and roast until golden brown in spots, about 10 minutes more. Transfer the vegetables and accumulated juices to the platter with the chicken, season with salt and pepper, and garnish with mint and feta.