Food Recipes Hub

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!

CourseDinner Dishes, Holiday Food Ideas, Hot Dishes
CuisinePolish Cuisine
KeywordEasy, For Beginners

Ingredients

4pieces Chicken thigh
2pieces Beet
1piece Carrot
1piece Apple
1piece Celery root
1piece Onion
10pieces 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
4tablespoons Vegetable oil
1tablespoon Balsamic
130ml 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.

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