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Why is it working
- The olive oil chicken legs and asparagus roast are cooked quickly and beautifully, making a delicious plate range full of dripping, which is double sauce and grape wave.
- Greek yogurt and olive second sauce are increased by riches and only a few seconds are needed.
I was in a mission recently-well, rather a side question if I'm honest- to get more home chefs Prepare dishes with two sauces– This is one of the things that sound annoyingly Cheffy, but if you approach it thoughtfully, it can be easy. I have already published a pushed potato recipe As evidence of the concept and now I give one more to the list. This is a double cooking efficiency, both of which are simple two-sauce recipe and A simple disk yellow dinner recipe. The description sounds a lot of work, but I swear not: fried chicken thighs fried asparagus and peanuts, fresh raw greetings and a shiny lemon cover; olive-law sauce; and a second sauce from chicken drops. Woof, it's a wall. And a delicious if I say that.
The recipe works so effectively in this way:
- First of all, it takes advantage of the very hot (450 ° F) oven to bake both chicken thighs (which are getting better and better with continuous cooking) and the spring asparagus in a relatively short period of time. I just say loudly: I want a very gentle, very soft roasted asparagus here, I'm not looking for a bright green, crunchy result. Hug over cooked vegetables! (Because they are delicious.)
- While this is the most delivery roasting, you can make an olive puree or tapenade in a ridiculously simple oilstroke sauce, mixed with a Greek yogurt. This is also a good time to slice a glowing raw fennel for the “salad” component.
- Chicken and asparagus are sieved with olive oil before roasting, and as it does, a delicious second sauce is formed on the plate pan, a mixture of olive oil, chicken and fruit juices from chicken and vegetables. Literally, there is no extra work, and yet you get a second sauce that works as a dressing of fennel salad (with a little extra fresh olive oil and adding lemon juice) and as a gilded, succulent touch to the finished plate.
- The salad is repaired by fennel fronts, which only come from the bulb, plus some torn fresh mint leaves that give wonderful freshness with very little work.
Serious Eats/ Amanda Suarez
This is a perfect example of the “good” disk cell recipe. It takes advantage of the speed and light on a rim baking sheet while maximizing the time (almost every preparation takes place while the chicken and asparagus roasted) and brought the most of each part to the fruit juices on the baking sheet. The result is a restaurant-diet, but the work does not require a brigade of chefs and the reserve crew of the dishwasher. And part of the two sauces? It can act as if it is flexible – it will be our little secret about how little you have done to achieve it.
This unique chicken dinner is to determine the big reward recipe
Cooking method
(Keep on the screen awake)
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2 1/2 pound Bony, on the skin chicken thigh (6 -to 8 thighs; 1.15 kg)
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Kosher salt
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1 tablespoon (15 g) virgin extra olive oilshared, plus even to sift
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2 1/4 pound asparagus (about 2 bouquet), The ends of Woody cut
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6 -to 8 medium piggy (1 bouquet), the root and the dark-green ends cut
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1/2 cup Greek yogurt (4 1/2 ounce; 128 g)
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3 tablespoon oliveness (2 1/4 ounce; 64 g), see the notes
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1 medium bulb fennel (about 3/4 pound; 340 g), cut the ends, the front reserved, glowing is very thinly sliced
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1 1/2 tablespoon (25 g) fresh lemon juice
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15 mint leavestorn
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Heat the oven to 230 ° C to 450 ° F and set the stand to the middle position. A spicy chicken leg with salt and slightly sifted olive oil in a frying pan with a frying pan. The thighs were sitting, leather upward, so there are plenty of space between them and are similarly far from the frying edges of the sheet. The fried until the thighs are cooked only and the skin begins to become gold and crunchy for 15-20 minutes.
Serious Eats/ Amanda Suarez
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Push the chicken into the center of the flat pan and arrange it around the asparagus and peanut onions. Sift the asparagus and peanut onions with all olive oil and lightly season with salt. It baked until the asparagus is very gentle and slightly browned in the stains for 10-15 minutes.
Serious Eats/ Amanda Suarez
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In the meantime, mix the yogurt and olive spread in a medium bowl and season with salt to taste. When making asparagus and chicken, use kitchen scissors for asparagus and peanuts for a shorter length (or to work to work surface and cut into smaller pieces in bias). Allow to cool slightly.
Serious Eats/ Amanda Suarez
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In a large mixing bowl, combine the fennel with 3 tablespoons (45 g) with roasted juices and fats from the plate pan, 1 tablespoon of olive oil and lemon juice. Discard to coat and season with salt. Add reserved fennel fronts, torn mint, asparagus and hazelnuts, and carefully discard the combination.
Serious Eats/ Amanda Suarez
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Divide the yogurt sauce to the plates or the serving bowl in a generous uniform layer. Order the roast chicken leg on top and put the salad next to the salad. Spoon supplemental sheets and fruits. Serves.
Serious Eats/ Amanda Suarez
Note
Many different olives can work. The basic puree olive mixture will be great, just like a olive -tapenade. Feel free to use anything comfortable and available.