容易锅炖鸡辣椒和地表铺面ika Recipe

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated Aug. 30, 2018
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J. Kenji Lopez-Alt

Note:You can finish this dish 100% on the stovetop by lowering the heat to the lowest possible setting in step 3, covering the pot, and cooking until tender (about 45 minutes). Stew will improve the second or third day after refrigeration, though the skin will no longer be crisp. The tomato can easily be peeled by cutting a shallow "X" into the end opposite the stem. Stick a fork directly into the stem end, then hold the tomato directly over the open burner of a gas oven or under the broiler until it is blistered all over. The skin should peel off easily.

Recipe Facts

4.3

(3)

Active:20 mins
Total:60 mins
Serves:4 to 6 servings

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  • 4 to 6chicken leg quarters

  • Kosher saltand freshly ground black pepper

  • 1tablespoonvegetable oil

  • 1largeonion, finely sliced (about 1 1/2 cups)

  • 1green bell pepper, finely sliced (about 1 cup)

  • 1red bell pepper, finely sliced (about 1 cup)

  • 2clovesgarlic, finely sliced

  • 1tablespoonmild Spanish smoked paprika(or regular paprika)

  • 1teaspoondried marjoram(savory or oregano will work just fine)

  • 1tablespoonflour

  • 1cupdry white wine

  • 3cupslow-sodium chicken broth

  • 1largetomato, peeled, seeded, and cut into 1/2-inch pieces (about 1 cup, see note)

Directions

  1. Adjust oven rack to lower middle position and preheat oven to 350°F. Lightly season chicken legs with salt and pepper. Heat oil in a 12-inch skillet or sauté pan over high heat until lightly smoking. Using tongs, carefully add chicken pieces skin-side-down. Cover with splatter screen or partially cover with lid to avoid splattering. Cook without moving until chicken is deep golden brown and skin is crisp, about 4 minutes. Flip chicken pieces and continue to cook until second side is golden brown, about 3 minutes longer. Transfer chicken to a large plate and set aside.

  2. Add onions and peppers to skillet and cook, using a wooden spoon to scrape up browned bits from bottom of skillet. Stir frequently until completely softened and just starting to brown, about 4 minutes. Add garlic and cook, stirring constantly until fragrant, about 30 seconds. Add paprika, marjoram, and flour, and cook, stirring constantly, until fragrant, about 1 minute longer. Add white wine. Using wooden spoon, scrape browned bitts off of bottom of skillet. Add chicken broth and tomatoes and bring to a boil.

  3. Nestle chicken pieces into broth and vegetables so that only crisp skin is showing. Cover pot and transfer to oven (see note). Cook for 20 minutes. Remove lid and continue to cook until chicken is falling off the bone tender, skin is crisp, and sauce is rich, about 20 minutes longer. Season sauce to taste with salt and pepper. Serve with egg noodles, spätzle, rice, or boiled potatoes.

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Nutrition Facts(per serving)
576 Calories
27g Fat
13g Carbs
66g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 576
% Daily Value*
Total Fat27g 34%
Saturated Fat 7g 34%
Cholesterol328mg 109%
Sodium661mg 29%
Total Carbohydrate13g 5%
Dietary Fiber 2g 7%
Total Sugars 5g
Protein66g
Vitamin C 62mg 310%
Calcium 61mg 5%
Iron 4mg 22%
Potassium 1048mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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