Baked Chicken Recipes Easy For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos

 Baked Chicken Recipes Easy Biography

Source: (Google.com.pk)

This is really a tweaking of a fairly traditional rabbit recipe. The chicken is easier to come by in a supermarket, though, and more likely to please generally. You can leave the skin on or off the thighs, as you wish, but I think it’s important that the bone be left in. This is just my preference (I think it boosts flavour) but bear in mind that this is a pretty easy-going recipe, and you could use thigh fillets if that’s easier, or indeed – at the other end of the spectrum – a whole chicken, portioned.

Spring Chicken:

Ingredientts:

1 teaspoon vegetable oil

140 grams pancetta cubes or lardons or chopped bacon

12 chicken thighs (bone in, with or without skin)

1 leek (cleaned, quartered lengthwise then finely sliced)

1 stick celery (quartered lengthwise then finely sliced)

3 cloves garlic (peeled and chopped)

2 teaspoons dried tarragon

1 teaspoon sea salt flakes or 1/2 teaspoon pouring salt

good grinding white pepper

500 ml dry cider

300 grams frozen petits pois

1 tablespoon dijon mustard

2 little gem lettuce (cut into strips or roughly shredded)

2 tablespoons chopped fresh tarragon

Method:

Heat the oil in a large, wide casserole that comes with a lid (and can be taken to the table) and add the pancetta cubes (or lardons or bacon), cooking them until they begin to give off their juices and start to colour.

Add the chicken thighs (skin-side down if yours have skin), tossing the pancetta cubes on top of the meat (to stop the pancetta burning and to make space) as you put the poultry in the pan, and cook for about 5 minutes over a medium heat.

Turn the thighs over and tip in the prepared leek, celery and garlic. Season with the dried tarragon, salt and pepper, then stir everything around a bit, letting it cook for another 5 minutes.

Pour in the cider, then sprinkle in the frozen peas. Bring the pan to a boil then cover, turn down to a very gentle heat and cook for 40 minutes. Do check after 30, though, to see if the chicken is cooked through, and if you are disobeying me and going boneless, then 20 minutes should do it.

Remove the lid, stir in the mustard, and then toss the shredded lettuce over the chicken, letting it wilt in the hot sauce for a couple of minutes.

Scatter the chopped tarragon over the casserole and take the steamily fragrant pot to the table with quiet pride.

MAKE AHEAD NOTE

The chicken, without lettuce, can be cooked 1 day ahead. Transfer to non-metallic bowl, then cool, cover and refrigerate as quickly as possible. To reheat, return to casserole dish, cover and reheat gently, for around 20 minutes, until chicken is piping hot all way through. Add a little water or chicken stock if pan becomes too dry. Add the lettuce and continue as directed in recipe.

FREEZE NOTE

Cook and cool the chicken as above, then freeze in airtight container for up to 3 months. Defrost overnight in fridge and reheat as above.

You will find these potato nests one of the best recipe ever you tried. Must try and enjoy this cheesy potato nest in your party or in lunch.

Easy Baked Potato Nest

Ingredients

For Nest:

Potato 3 large

Black pepper 1 tsp (crushed)

Salt ½ tsp

Water for boiling

For Filling:

Cucumber 3 tbsp (diced)

Olive oil 1 tsp

Hot sauce ½ tsp

Oregano 1 tsp

Tomatoes 3 tbsp (diced)

Mozzarella cheese 4 tbsp (small pieces)

Salt to taste

Green coriander for garnishing

Oil for grease

Cooking Directions:

Boil potatoes. Drain the potatoes and then refrigerate until cold.

In a small bowl mix cucumber, olive oil, hot sauce, oregano, tomatoes, cheese and salt. Refrigerate till ready to serve.

Preheat oven to 200 degrees C.

Grease 6 holes of muffin pan with oil.

Peel and coarsely grate the potatoes.

Gently toss grated potatoes with salt and black pepper in a bowl.

In each muffin cup, place about 2 heaped tbsp of the potato mixture and press against bottom and up sides.

Bake the potato nests until edges are dark golden and crisp, about 20-25 minutes.

Remove from oven and let them cool.

Carefully remove nest from muffin tray and transfer the nests to the serving platter.

 Baked Chicken Recipes Easy For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos

Baked Chicken Recipes Easy For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos

Baked Chicken Recipes Easy For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos

Baked Chicken Recipes Easy For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos

Baked Chicken Recipes Easy For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos

Baked Chicken Recipes Easy For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos

Baked Chicken Recipes Easy For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos

Baked Chicken Recipes Easy For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos

Baked Chicken Recipes Easy For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos

Baked Chicken Recipes Easy For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos

Baked Chicken Recipes Easy For Dinner In Urdu In Urdu By Chef Zakir Filipino Pinoy Pakistani For Kids in Hindi Asain Chines Photos