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Wednesday, March 16, 2011

Roasted Chiken Tighs( Pulpe De Pui la Cuptor )

I made this recipe for myself yesterday and i decided to post it although it is not a typical Romanian recipe,it is actually something i created in a hurry to cook me something somewhere like 2 years back.Anyways easy to make simple and delicious i hope can try it and share your opinions here so here we go,for this recipe you will need :


-2 Chicken Thighs ( Skin On is the best way to go)
-1 Carrot
-1 Potato
-1 Tablespoon of Soy Sauce
-1 Tablespoon of Mayonnaise
-1 Tablespoon of Mustard ( I use sweet mustard )
-Thyme
-Pepper
-Basil
-Oregano
-Dill
-1 Onion ( Red onion is your best choice here although brown works fine also )
-1/4 Of a Cup of Wine
-Sunflower Oil





Preparation: Clean the chicken thighs thoroughly and den cut of any excess fat or skin that might be on them .Make an incision at the top of the thighs and using your hand work your way down separating the skin but without taking it of completely.In a bowl put together the soy sauce,mayonnaise,mustard and the rest of the condiments and mix them till they are a paste.Use this paste to cover the chicken thighs and also make sure to put some underneath the skin where we made a gap.When it is done let them rest in the fridge for about 2 hrs but no more then that.Peel the carrot and potato along with the onion and cut them into fairly large pieces.Prepare a cooking tray add the oil in it then add the carrot,potato and onion pieces in it and the chicken thighs.Add the wine to the cooking tray ,covering the chicken thighs .Put it in the oven on a medium to low heat for about an hour.Serve hot with the roasted potato and carrot as a side dish.Enjoy your meal.

Wish you all the best.
Flo.


Tips: Dried herbs work better with this recipe.Also if the oil and wine is not enough to cover 3/4 of the chicken thighs add some water,remember almost all of it will evaporate due to the rather long cooking time.

1 comment:

  1. Sounds delicious to me I am making this right now

    Thanks for posting this recipe!

    ReplyDelete