Chicken Thighs Recipe
Autumn is a great time to experiment. The dish is simple - peel and slice the vegetables, then send them to the oven, where the chicken thighs will be soaked with juices and flavors of vegetables and spices. Ah, what a fragrance it was! It's very tasty, very! I'm not a big fan of beetroot, but here it rules by right!
Ingredients
- 4 pieces Chicken thigh
- 2 pieces Beet
- 1 piece Carrot
- 1 piece Apple
- 1 piece Celery root
- 1 piece Onion
- 10 pieces Allspice
- Spices (0.5 h l fennel seeds plus 1 h l Provencal herbs plus 1 h l sweet paprika plus a pinch of Cayenne pepper) - to taste
- Salt
- 4 tablespoons Vegetable oil
- 1 tablespoon Balsamic
- 130 ml Cider (took Apple cider or dry white wine or Apple juice without sugar with sourness)
Instructions
- Peel the beets and chop them coarsely - I cut each into 6 parts.
- Cut the onion into large feathers. Remove the seed pod from the apple and cut it into large pieces. Put all the vegetables in a bowl. Pour in the oleic vegetable oil. Mix well so that the vegetables are fried in oil.
- Put the vegetables in one layer in a baking dish. Mix the cider and balsamic vinegar and pour over the vegetables. Sprinkle with spices and salt.
- Dry the chicken thighs. Put the skin down on the vegetables. Preheat the oven to 170 degrees C. We put the form on for 1 hour. After an hour, turn the hips skin up and cook for another hour. I have a ceramic mold, so I cooked for more than 15 minutes. Focus on your oven!!!
- Carefully remove the mold from the oven and serve.