Servings:4
这只鸡有辛辣，松脆的外壳，使其内部非常潮湿。大甲壳的秘诀是basting：如果不掩饰，面粉奶油涂层会保持干燥，但是当您用锅滴煮鸡肉时，它有助于将帕尔马州的外壳固定出来，使其变脆而金色。
betway电子竞技俱乐部
- 1 chicken (3-1/2 to 4 lb.), cut into quarters
- 4 Tbs. unsalted butter
- 1/3 cup freshly grated Parmesan cheese
- 1/2 cup all-purpose flour
- 1-1/2茶匙。粗盐
- 1-1/2茶匙。干草药普罗旺斯
- 1-1/4 tsp. sweet paprika
- 1/8至1/4茶匙。辣椒
- Freshly ground black pepper
Nutritional Information
- Calories (kcal) : 610
- Fat Calories (kcal): 330
- Fat (g): 37
- 饱和脂肪（G）：15
- Polyunsaturated Fat (g): 6
- 单不饱和脂肪（G）：13
- Cholesterol (mg): 235
- Sodium (mg): 820
- Carbohydrates (g): 10
- Fiber (g): 0
- Protein (g): 56
Preparation
- Heat the oven to 425°F. Rinse the chicken and pat it dry with paper towels. Cut away any excess fat and tuck the wings behind each breast.
- Put the butter in a shallow baking pan (a 9×13-inch Pyrex pan or large oval baking dish works well). Put the pan into the oven while it’s heating. When the butter is melted (about 10 minutes), remove the pan and set it on a heatproof surface or on a couple of potholders.
- In a shallow, medium bowl, combine the Parmesan, flour, salt, herbes de Provence, paprika, cayenne, and lots of freshly ground pepper. Dredge a piece of chicken, skin side down, in the melted butter first and then in the cheese mixture. Use your hands, pressing gently, to coat evenly. Turn the chicken skin side up and push it to the side of the pan. Repeat with the remaining chicken pieces.
- 烘烤，偶尔用锅汁（将锅倾斜并从角落倒入果汁），直到鸡肉变成褐色并煮熟50至60分钟。（（see a tip on basting baked chicken).
Tip
If you don’t have herbes do Provence on hand, substitute dried thyme or sage or another favorite dried herb.
Reviews
Rate or Review
Reviews (7 reviews)
-
jcvchef|2014年1月2日Simple and flavorful . I definitely will make this again and share the recipe with my friends. I think I will try it with almond flour next time as one of the other reviewers suggested
-
mowgli|12/23/2013a WONDERFUL addition to our regular chicken dishes. Easy and tasty. My husband usually prefers boneless, but said that this is now his favorite chicken I make! I found that there was not a lot of "juice" to baste the chicken with, so added a bit of butter to melt during the cooking.
-
chefjeff|12/12/2013Add our little family of 2, as being completely sated from another Abigail Johnson Dodge contribution. And here I thought, she was all about pastry! This chicken had more going for it than even classic fried chicken. It was so flavorful and the little bit of fire from the Cayenne, was the perfect foil for the richness of the dish. This was totally "makeagainable", and will be on our rotation.Cheers all,Jeff
-
Millipoos|12/08/2013
由于它的简单性和餐桌上的惊人因素，我将这只鸡作为常规的工作日晚餐。如果您用杏仁粉代替面粉，这也是低碳水化合物的餐。另外，如果您准备好混音并将其存放在袋装中，这是一顿很棒的美食。它与普通的鸡肉烘烤混合物非常相似，但没有防腐剂，味道三倍！我强烈建议您为时间紧迫的家庭以及那些寻求另一种使用鸡腿像经济剪裁的方式的食谱。不要拖延，今晚做！
写评论