Baked Chicken Thighs With Charred Carrots
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Taste2 | 6 | Servings | |
INGREDIENTS
| 6 | Chicken thighs | |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| Freshly-ground nutmeg, to | ||
| taste | ||
| 2 | Sweet, juicy carrots | |
| julienned | ||
| 2 | T | Chopped parsley |
| 1 | t | Butter |
| Chicken demi-glace sauce |
INSTRUCTIONS
Preheat oven to 300 degrees. Season chicken thighs all over with salt, pepper and nutmeg. Place skin-side down in a roasting pan and cover tightly with foil. Bake for 45 minutes. Remove foil, turn chicken pieces skin-side up and bake for 1 hour. When ready to serve, broil chicken thighs for 10 to 15 minutes, until dark brown and crisp. Meanwhile, heat a cast-iron skillet over very high heat. Add carrots, cover and cook for 10 minutes, uncovering and stirring frequently, until charred and softened. Transfer to a serving bowl and toss with parsley and butter; season with salt, pepper and nutmeg. Heat demi-glace sauce to a simmer. Serve chicken and carrots, drizzled with sauce. This recipe yields 6 servings. Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4760 broadcast 04-09-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-19-1998 Recipe by: David Rosengarten Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 89
Calories From Fat: 31
Total Fat: 3.5g
Cholesterol: 67.2mg
Sodium: 110.7mg
Potassium: 178.2mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 13.4g