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 portioner
Cuisine: american
Ingredients: 1 500 g bone-in skin-on chicken piece such as thighs and drumsticks; 2 msk butter; 1 st yellow onion finely chopped; 1 st celery finely chopped; 300 g day-old bread cut into 2cm (3/4 inch) cubes; 1 tsk dried thyme; 240 ml chicken broth; 0,5 tsk salt; 0,25 tsk black pepper freshly ground; 1 tsk paprika; 1 tsk salt; 0,5 tsk black pepper freshly ground; 3 msk butter cold, cut into small pieces; 2 msk fresh parsley chopped (valfritt)

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.

Ett originalrecept av Forkin

Total tid: 1 tim 5 min
Portioner: 4
Svårighetsgrad: Lätt
Per portion: 1 164 kcal

Allergeninformation: kan innehålla selleri, gluten och mjölk. Kontrollera alltid ingrediensförpackningen om du har en allergi.

Förberedelser

Ingredienser

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

stuffing

2 mskbutter
1 styellow onion, finely chopped
1 stcelery, finely chopped
300 gday-old bread, cut into 2cm (3/4 inch) cubes
1 tskdried thyme
240 mlchicken broth

stuffing seasoning

0,5 tsksalt
0,25 tskblack pepper, freshly ground

chicken seasoning

1 tskpaprika
1 tsksalt
0,5 tskblack pepper, freshly ground

for chicken

3 mskbutter, cold, cut into small pieces

garnish

2 mskfresh parsley, chopped(valfritt)

Utrustning

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

Gör så här

Steg för steg

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

Per portion

Näringsvärden

70%Betyg

Kalorier: 1 163,8kcal
Protein: 76,1g
Kolhydrater: 43,2g
Fett: 73,2g
Fiber: 3,5g
Socker: 5,8g

Beräknat utifrån mängderna i receptet. Värdena kan variera beroende på varumärken och byten.

Håll det gott

Förvaring

Store leftovers in an airtight container in the refrigerator.

Uppvärmning

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