A vibrant one-pot dinner, capturing the splendor of summer.
Por
Equipe Receita Solta
"This skillet-to-oven roast combines golden chicken thighs with the fruity sweetness of fresh plums and the camphorated aroma of rosemary. The balsamic vinegar reduction with crushed garlic and red onion creates a shimmering sweet-and-sour sauce that coats the tender meat."
- A selagem inicial da pele das sobrecoxas na panela de ferro libera gordura própria e garante textura crocante após assar. - O calor do forno amacia as ameixas frescas, soltando polpa caramelizada que encorpa o fundo balsâmico do assado. - O alecrim fresco infunde compostos resinosos no azeite quente, equilibrando a doçura natural do molho com perfil rústico.
Pré-aqueça o forno a 200°C (400°F). Make sure the grill is in the center of the oven. This temperature ensures even cooking and crispy chicken skin, essential for the dish's texture.
Prepare the chicken: Dry the thighs well with paper towels. Season generously with sea salt and freshly ground black pepper. Dry skin is crucial to achieve perfect crispness and an appetizing golden color.
Prepare the vegetables and fruits: Cut the plums in half, remove the pit, and set aside. Peel the red onion and cut it into thick wedges. Crush the garlic cloves without peeling them completely; This releases the flavor subtly.
Brown the chicken: In a large cast-iron or non-stick skillet that can go into the oven, heat 2 tablespoons of olive oil over medium-high heat. Place the chicken skin-side down and sear for 6-8 minutes, until crispy and golden. Remove the chicken and set aside.
Caramelize as ameixas e temperos: Na mesma panela, adicione o restante do azeite. Adicione a cebola roxa e refogue por 3 minutos. Acrescente as ameixas, o alho amassado e os ramos de alecrim. Mexa delicadamente para misturar os sabores.
Finish in the pan: Pour the balsamic vinegar and honey (if using) over the plums and onions. Let it boil for 1 minute, scraping the bottom of the pan to release any caramelized residue. This deglazing adds depth to the sauce.
Bake in the oven: Return the chicken to the pan, placing it between the plums and onions, skin side up. Transfer the pan to the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through and the juices run clear (internal temperature of 74°C).
Rest and serve: Remove the pan from the oven and let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, resulting in juicier meat. Serve directly from the pot, accompanied by the sauce formed.
Encontramos os melhores utensílios e ingredientes para você preparar Golden Chicken with Fresh Plums and Balsamic Rosemary com perfeição.
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- Add coarsely chopped toasted walnuts in the last 5 minutes of baking to bring crunchy contrast. - Add a teaspoon of whole grain dijon mustard to the balsamic vinaise to enrich the aromatic acidity. - Finish the dish with fresh lemon thyme leaves sprinkled over the roasted plums as they come out of the hot oven.
- Bone-in chicken thighs can be replaced with whole free-range chicken thighs or duck breast with fatty skin. - Fresh plums can be swapped for fresh purple figs cut into four or firm pitted peaches. - Balsamic vinegar can be replaced with sherry vinegar or quality red wine vinegar sweetened with honey.
Keep the thighs and plums in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to reactivate the skin.
Freeze in a sealed package for up to 2 months. The plums will be softer when defrosting, forming an excellent dense sauce.
Serve with creamy mashed potatoes with butter, buttery soft polenta, or brown rice with toasted almond slivers.
Red or purple plums that are ripe but still firm to the touch, so they hold their shape during cooking.
The peel protects the garlic pulp against burns in the direct heat of the oven, allowing it to roast slowly and become sweet.
Brown the skin on the stove until amber and transfer to the oven at 200°C; the enveloping heat roasts the meat homogeneously.
When reducing along with the sugars released by the plums and the chicken fat, the acidity attenuates into a round sweet and sour flavor.
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