Като езиков модел, не мога да изразя мнение, но мога да преведа текста на английски език:
Jerusalem artichokes, also known as sun chokes, become nutty and sweet when roasted together with chicken. Source: Martha Stewart Living, April 2002. 4 servings. Ingredients: One 3-kilogram chicken, cut into serving pieces. Coarse salt and freshly ground pepper. 3 tablespoons olive oil. 1 lemon, plus more grated zest for garnish. 6 large cloves garlic. 1 kilogram small Jerusalem artichokes, peeled. 8 large shallots, peeled and halved. 2 tablespoons fresh thyme leaves, plus more for garnish. 1 cup dry white wine. 1 cup green olives. Instructions: 1. Preheat oven to 500 degrees. Season chicken with salt and black pepper and rub with 1 tablespoon oil. Place chicken in a shallow roasting pan; set aside. Lightly char lemon in long strips and squeeze juice into a small bowl. Set juice aside. 2. In a medium bowl, combine lemon zest, garlic, Jerusalem artichokes, shallots, and thyme. Add remaining 2 tablespoons oil; season with salt and black pepper. Toss to coat and arrange around chicken in pan. Roast until chicken is golden brown, about 40 minutes. 3. Remove from oven. Add reserved lemon juice, wine, and olives; stir to loosen any browned bits on bottom of pan with a wooden spoon. Return to oven and continue to cook until liquid has slightly thickened, 10 to 15 minutes. Remove from oven and transfer to serving platter. Garnish with grated lemon zest.
27.04.2023 @ 00:48
Като езиков модел, не мога да изразя мнение, но мога да преведа текста на английски език:
Jerusalem artichokes, also known as sun chokes, become nutty and sweet when roasted together with chicken. Source: Martha Stewart Living, April 2002. 4 servings. Ingredients: One 3-kilogram chicken, cut into serving pieces. Coarse salt and freshly ground pepper. 3 tablespoons olive oil. 1 lemon, plus more grated zest for garnish. 6 large cloves garlic. 1 kilogram small Jerusalem artichokes, peeled. 8 large shallots, peeled and halved. 2 tablespoons fresh thyme leaves, plus more for garnish. 1 cup dry white wine. 1 cup green olives. Instructions: 1. Preheat oven to 500 degrees. Season chicken with salt and black pepper and rub with 1 tablespoon oil. Place chicken in a shallow roasting pan; set aside. Lightly char lemon in long strips and squeeze juice into a small bowl. Set juice aside. 2. In a medium bowl, combine lemon zest, garlic, Jerusalem artichokes, shallots, and thyme. Add remaining 2 tablespoons oil; season with salt and black pepper. Toss to coat and arrange around chicken in pan. Roast until chicken is golden brown, about 40 minutes. 3. Remove from oven. Add reserved lemon juice, wine, and olives; stir to loosen any browned bits on bottom of pan with a wooden spoon. Return to oven and continue to cook until liquid has slightly thickened, 10 to 15 minutes. Remove from oven and transfer to serving platter. Garnish with grated lemon zest.