Pot roast chicken

Pot roast chicken

Introduction:

"If I want to cook a low-fat big meat dish, I will choose this one - pot roast chicken. The fat of the chicken will flow out with the heating, and the seasoning is very simple. If there are many people, you can use boneless whole chicken to make it. It's very gorgeous. You can fry some favorite vegetables while frying chicken. It's a very simple dish."

Production steps:

Step 1: wash and dry the drumsticks, sprinkle with salt and black pepper, grind the minced garlic, and mix with the drumsticks.

Step 2: add 1 tbsp olive oil into the bowl, make a mashed chicken for the chicken chops, massage for a while, and leave for 15-20 minutes.

Step 3: heat the pan over low heat, sprinkle with rosemary, put the chicken skin down into the pan.

Step 4: press the weight on the chicken leg, cover the pan or plate, then cover the pan and fry for 15 minutes over medium low heat. If there is oil and water in the middle, pour it out at any time. Open the pan and fry until the skin is golden and crisp.

Materials required:

Chicken leg: two (boneless)

Garlic: three petals

Olive oil: 2 tbsp

Salt: right amount

Black pepper: moderate

Rosemary: moderate

Note: 1, choose meat chicken is fresh and tender. 2, seasoning can be slightly heavier. 3, during the frying process, the water and oil in the pot should be poured out at any time, so that the chicken chops will be crispy.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: slightly spicy