![]() It's hard to say the exact measurement for a shallot. See the drill-down on “Oven Temperatures for Combination Cooking”. If you are short on time, you can cook the dish using higher heat. *You may be tempted to use boneless, skinless thighs, but we encourage you to use bone-in, skin-on, as the fat and bone add flavor, moisture and texture to the final dish.Īt this point, preheat the oven to 200 ☏ (95 ☌). Turn off the heat, remove any excess oil and reserve the pan for later. Once all of the chicken has been browned, remove the chicken from the pan and set aside. Flip over and continue to cook on the other side until golden. Let the chicken cook on the first side until golden brown. Add the chicken, skin-side down (you may have to cook a few batches). ![]() Once the pan is hot, add enough oil to lightly coat the bottom of the pan. Meanwhile, start dredging the chicken thighs in the flour mixture. Heat a large oven-proof Dutch oven over medium to medium-high heat. Generously season with salt and freshly ground black pepper.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |