DinnerMain Course

Paprika Baked Chicken With Stuffing

Name: Paprika Baked Chicken With Stuffing
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 порции
Cuisine: american
Ingredients: 1 500 g bone-in skin-on chicken piece such as thighs and drumsticks; 2 ст. л. butter; 1 шт. yellow onion finely chopped; 1 шт. celery finely chopped; 300 g day-old bread cut into 2cm (3/4 inch) cubes; 1 ч. л. dried thyme; 240 ml chicken broth; 0,5 ч. л. salt; 0,25 ч. л. black pepper freshly ground; 1 ч. л. paprika; 1 ч. л. salt; 0,5 ч. л. black pepper freshly ground; 3 ст. л. butter cold, cut into small pieces; 2 ст. л. fresh parsley chopped (необязательно)

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.

Оригинальный рецепт от Forkin

Общее время: 1 ч 5 мин
Порции: 4
Сложность: Легко
На порцию: 1 164 kcal

Информация об аллергенах: может содержать сельдерей, глютен и молоко. При наличии аллергии всегда проверяйте упаковки ингредиентов.

Подготовка

Ингредиенты

1 500 gbone-in skin-on chicken piece, such as thighs and drumsticks

stuffing

2 ст. л.butter
1 шт.yellow onion, finely chopped
1 шт.celery, finely chopped
300 gday-old bread, cut into 2cm (3/4 inch) cubes
1 ч. л.dried thyme
240 mlchicken broth

stuffing seasoning

0,5 ч. л.salt
0,25 ч. л.black pepper, freshly ground

chicken seasoning

1 ч. л.paprika
1 ч. л.salt
0,5 ч. л.black pepper, freshly ground

for chicken

3 ст. л.butter, cold, cut into small pieces

garnish

2 ст. л.fresh parsley, chopped(необязательно)

Инвентарь

large bowl · skillet · cutting board · knife · baking dish · meat thermometer

Приготовление

Шаг за шагом

1
Preheat your oven to 200°C (400°F).
Около 10 мин
Совет повара: 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.
Около 7 мин
3
In a large bowl, combine the bread cubes, the cooked onion and celery mixture, dried thyme, stuffing salt, and stuffing pepper.
Около 2 мин
Совет повара: 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.
Около 1 мин
5
Spread the stuffing mixture evenly into a 9x13 inch (23x33 cm) baking dish.
Около 1 мин
6
In a small bowl, combine the paprika and the salt and pepper for the chicken seasoning.
Около 1 мин
Совет повара: 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.
Около 2 мин
Совет повара: Drying the skin helps it become crispier during baking.
8
Sprinkle the paprika mixture evenly over all the chicken pieces.
Около 1 мин
9
Dot the tops of the chicken pieces with the cold butter pieces.
Около 1 мин
Совет повара: 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).
Около 45 мин
Совет повара: 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.
Около 5 мин
Совет повара: 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.
Около 1 мин

На порцию

Пищевая ценность

70%Оценка

Калории: 1 163,8kcal
Белок: 76,1g
Углеводы: 43,2g
Жиры: 73,2g
Клетчатка: 3,5g
Сахара: 5,8g

Расчёт основан на количестве ингредиентов в рецепте. Значения могут меняться в зависимости от бренда и замен.

Правильное хранение

Хранение

Store leftovers in an airtight container in the refrigerator.

Разогрев

Reheat in an oven preheated to 175°C (350°F) until warmed through, about 10-15 minutes.