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Happy Saturday 💕 I made a nice honey-Dijon chicken with dill and lemon tonight. I finished it with @nyshuk sumac and it was really good. Recipe below 👇
1½ lbs chicken drumsticks, about 5–6 total
3 tbsp olive oil, divided
1 yellow onion, peeled, halved, and sliced into thin wedges
3 carrots, peeled and cut into rounds
3 ribs celery with leaves; ribs diced and leaves minced
1 lb Yukon gold potatoes, scrubbed and medium-diced
3 c chicken broth
1 tbsp Dijon mustard
1 tbsp honey
1 tsp whole-grain mustard
¾ cup loosely packed dill, roughly chopped
1 lemon, juiced
1 tsp sumac, optional, for serving
Salt and pepper
Preheat oven to 400ºF.
Pat chicken dry and season with salt and pepper. Heat 1½ tbsp olive oil in a wide braising pot over medium-high heat. Add drumsticks and cook 4–5 mins per side until golden brown on both sides. Transfer to a plate.
Turn the heat on pot to medium. Add onion, carrots, celery, celery leaves, and potatoes. Season with salt and pepper. Cook for 5–7 mins until the onion softens.
Combine chicken broth, Dijon mustard, honey, and whole-grain mustard in a glass measuring cup and whisk until smooth.
Pour the sauce over the vegetables and add another pinch of salt and pepper. Nestle the chicken into the pot. The drumsticks should not be fully immersed! Bring to a boil and then turn off the heat.
Transfer the pot to the oven. Bake, uncovered, 40–50 mins or until the chicken reaches 165ºF and the potatoes and carrots are tender.
Carefully return the pot to the stovetop. Turn the heat to medium-high and let the broth simmer rapidly for 5–7 minutes to reduce further. Taste and season.
Turn on the broiler. Drizzle remaining 1½ tbsp olive oil over the chicken. Place under the broiler for 2–3 minutes until the skin becomes crispy. Turn off broiler.
Pour lemon juice over the chicken and scatter the dill on top. Finish with a sprinkle of sumac on top. Carefully mix dill into the broth and let stand for 5 mins.
Divide chicken between shallow bowls and spoon the vegetables and broth around the chicken. Enjoy!
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