Chicken baked in the sleeve

Chicken baked in the sleeve is an ideal dish for housewives who value their time. In my opinion, the baking sleeve was invented by a man who hated washing the baking trays after cooking meat and did not like fatty foods very much. Agree, it is pleasant to cook when no fat is sprinkling around, the dishes and the stove are in perfect condition, and at the same time, in less than an hour, fried chicken is on the table.

Chicken baked in the sleeve

Unlike parchment and foil, the sleeve allows you to observe what is happening in the oven. You can always add or reduce gas, and the cooked eye of the cook will immediately notice a ruddy crust on the chicken, which indicates its readiness.

By the baked chicken, I advise you to cook the nut sauce satsivi. Put ready-made portions of meat in satsivi and put in the refrigerator for several hours. This dish is served to the table cold.

  • Preparation time: 8 hours
  • Cooking time: 45 minutes
  • Servings: 6

Ingredients for chicken baked in the sleeve

  • 6 chicken legs;
  • 4 onions;
  • 6 cloves of garlic;
  • 4 carrots;
  • 1 teaspoon oregano;
  • 2 teaspoons of Imeretinsky saffron;
  • 2 teaspoons of fenugreek seeds;
  • 30 ml of olive oil;
  • thyme, rosemary, salt, pepper, lemon, baking sleeve.

Method of cooking chicken baked in the sleeve

Chicken cut into portions. Chicken ham cut along the joint to separate the thigh and shin. Bake in a sleeve better portions of about the same size, so that the meat is cooked evenly. If you put together uncut wings and thighs, the wings will overheat, and near the bones on the thighs may remain undercooked meat.

Chicken baked in the sleeve

Sliced ​​portions of my wash, dry with a paper towel.

Chicken baked in the sleeve

Grind 2 medium sized onions and peeled garlic in a food processor. Rub meat onion-garlic mixture, you can try to shove a little onion under the skin.

Chicken baked in the sleeve

Add spices - imeretinsky saffron, thyme, oregano, rosemary and fenugreek seeds. Pour about 2.5 spoons of fine salt. Well rub the pieces with spices and salt, put in the refrigerator for 6-8 hours.

So that the chicken does not burn, and keep juiciness, you need to put it on a vegetable pillow.

Chicken baked in the sleeve

For the vegetable cushion, chop the remaining onions into large rings. Carrots cut thick circles.

Chicken baked in the sleeve

Chicken baked in the sleeve is an ideal dish for housewives who value their time. In my opinion, the baking sleeve was invented by a man who hated washing the baking trays after cooking meat and did not like fatty foods very much. Agree, it is pleasant to cook when no fat is sprinkling around, the dishes and the stove are in perfect condition, and at the same time, in less than an hour, fried chicken is on the table. Unlike parchment and foil, the sleeve allows you to observe what is happening in the oven. Pour olive oil into a bowl of marinated chicken, mix it with your hands so that the oil covers the pieces well from all sides. Measure out about 60 centimeters sleeves, first put a layer of onions with a carrot. Vegetables gently lay pickled chicken.

Chicken baked in the sleeve

For strings, cut strips 1 cm wide from a film. Tightly tied on both sides.

Do not place the strings close to the content, leave some free space.

Chicken baked in the sleeve

Put a sleeve with chicken and vegetables on a baking sheet. We heat the oven to 220 degrees Celsius. We put the baking tray on the middle shelf of the oven. Cook for 35-40 minutes, then remove from the oven, leave in the sleeve for 15 minutes.

Chicken baked in the sleeve

To the table, chicken, baked in the sleeve, served hot, pour freshly squeezed lemon juice. Enjoy your meal!

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