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 oppskrift av Forkin
- Total tid
- 1 t 5 min
- Porsjoner
- 4
- Vanskelighetsgrad
- Enkel
- Per porsjon
- 1 164 kcal
Allergeninformasjon: kan inneholde selleri, gluten og melk. Kontroller alltid ingredienspakningen hvis du har en allergi.
Forberedelser
Ingredienser
Ingredienser
- 1 500 gbone-in skin-on chicken piece, such as thighs and drumsticks
stuffing
- 2 ssbutter
- 1 stk.yellow onion, finely chopped
- 1 stk.celery, finely chopped
- 300 gday-old bread, cut into 2cm (3/4 inch) cubes
- 1 tsdried thyme
- 240 mlchicken broth
stuffing seasoning
- 0,5 tssalt
- 0,25 tsblack pepper, freshly ground
chicken seasoning
- 1 tspaprika
- 1 tssalt
- 0,5 tsblack pepper, freshly ground
for chicken
- 3 ssbutter, cold, cut into small pieces
garnish
- 2 ssfresh parsley, chopped(valgfritt)
Utstyr
large bowl · skillet · cutting board · knife · baking dish · meat thermometer
Fremgangsmåte
Trinn for trinn
- 1
Preheat your oven to 200°C (400°F).
Omtrent 10 min
Kokkens tips: 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.
Omtrent 7 min
- 3
In a large bowl, combine the bread cubes, the cooked onion and celery mixture, dried thyme, stuffing salt, and stuffing pepper.
Omtrent 2 min
Kokkens tips: 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.
Omtrent 1 min
- 5
Spread the stuffing mixture evenly into a 9x13 inch (23x33 cm) baking dish.
Omtrent 1 min
- 6
In a small bowl, combine the paprika and the salt and pepper for the chicken seasoning.
Omtrent 1 min
Kokkens tips: 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.
Omtrent 2 min
Kokkens tips: Drying the skin helps it become crispier during baking.
- 8
Sprinkle the paprika mixture evenly over all the chicken pieces.
Omtrent 1 min
- 9
Dot the tops of the chicken pieces with the cold butter pieces.
Omtrent 1 min
Kokkens tips: 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).
Omtrent 45 min
Kokkens tips: 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.
Omtrent 5 min
Kokkens tips: 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.
Omtrent 1 min
Per porsjon
Næringsinnhold
- Kalorier
- 1 163,8kcal
- Protein
- 76,1g
- Karbohydrater
- 43,2g
- Fett
- 73,2g
- Fiber
- 3,5g
- Sukker
- 5,8g
Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.
Hold den god
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.