Paprika Baked Chicken With Stuffing
Tender, juicy chicken pieces are seasoned with paprika and baked to perfection on a bed of savory, homemade bread stuffing. The stuffing soaks up all the delicious pan juices, making this a simple and incredibly comforting one-pan meal.
En original opskrift af Forkin
- Tid i alt
- 1 t. 5 min.
- Portioner
- 4
- Sværhedsgrad
- Nem
- Pr. portion
- 1.164 kcal
Allergenoplysninger: kan indeholde selleri, gluten og mælk. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
Ingredienser
- 1.500 gbone-in skin-on chicken piece, such as thighs and drumsticks
stuffing
- 2 spsk.butter
- 1 stk.yellow onion, finely chopped
- 1 stk.celery, finely chopped
- 300 gday-old bread, cut into 2cm (3/4 inch) cubes
- 1 tsk.dried thyme
- 240 mlchicken broth
stuffing seasoning
- 0,5 tsk.salt
- 0,25 tsk.black pepper, freshly ground
chicken seasoning
- 1 tsk.paprika
- 1 tsk.salt
- 0,5 tsk.black pepper, freshly ground
for chicken
- 3 spsk.butter, cold, cut into small pieces
garnish
- 2 spsk.fresh parsley, chopped(valgfrit)
Udstyr
large bowl · skillet · cutting board · knife · baking dish · meat thermometer
Fremgangsmåde
Trin for trin
- 1
Preheat your oven to 200°C (400°F).
Ca. 10 min.
Kokkens note: Ensure the oven rack is in the middle position for even cooking.
- 2
Melt the stuffing butter in a skillet over medium heat, then add the chopped onion and celery. Cook for 5-7 minutes until softened.
Ca. 7 min.
- 3
In a large bowl, combine the bread cubes, the cooked onion and celery mixture, dried thyme, stuffing salt, and stuffing pepper.
Ca. 2 min.
Kokkens note: Using day-old bread helps it absorb the liquid without becoming overly mushy.
- 4
Pour the chicken broth over the bread mixture and toss gently until everything is evenly moistened.
Ca. 1 min.
- 5
Spread the stuffing mixture evenly into a 9x13 inch (23x33 cm) baking dish.
Ca. 1 min.
- 6
In a small bowl, combine the paprika and the salt and pepper for the chicken seasoning.
Ca. 1 min.
Kokkens note: For a smoky flavor, you can use smoked paprika instead of sweet paprika.
- 7
Pat the chicken pieces dry with paper towels and arrange them in a single layer on top of the stuffing.
Ca. 2 min.
Kokkens note: Drying the skin helps it become crispier during baking.
- 8
Sprinkle the paprika mixture evenly over all the chicken pieces.
Ca. 1 min.
- 9
Dot the tops of the chicken pieces with the cold butter pieces.
Ca. 1 min.
Kokkens note: The butter melts over the chicken as it bakes, adding flavor and helping to brown the skin.
- 10
Bake for 40-45 minutes, until the chicken is golden brown and cooked through. The internal temperature of the chicken should reach 74°C (165°F).
Ca. 45 min.
Kokkens note: If the skin is browning too quickly, you can loosely tent the dish with foil for the last 10-15 minutes of baking.
- 11
Remove from the oven and let the dish rest for 5 minutes before serving.
Ca. 5 min.
Kokkens note: Resting allows the juices in the chicken to redistribute, resulting in a more tender and flavorful meat.
- 12
Garnish with optional fresh parsley and serve immediately.
Ca. 1 min.
Pr. portion
Næringsindhold
- Kalorier
- 1.163,8kcal
- Protein
- 76,1g
- Kulhydrat
- 43,2g
- Fedt
- 73,2g
- Kostfibre
- 3,5g
- Sukker
- 5,8g
Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.
Bevar den gode smag
Store leftovers in an airtight container in the refrigerator.
Reheat in an oven preheated to 175°C (350°F) until warmed through, about 10-15 minutes.