Chicken pilaf without a saucepan
What do you need for cooking?
Ingredients
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Chicken legs
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Rice
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Mushrooms
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Vegetable oil
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Salt
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Black pepper
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Paprika
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Turmeric
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Provencal herbs
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Chicken broth
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Cream
Sauce:
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Onion
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Carnation
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Bay leaf
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Milk
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Butter
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Flour
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Pepper
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Ground nutmeg
Kitchen utensils
- Knife
- Board
- Ladles
- Baking bag
Step-by-step recipe
Step 1:
Place 6 chicken drumsticks in a baking bag. Add rice to the bag.
Step 2:
Cut the mushrooms into small slices. Add them to the bag.
Step 3:
Pour in the vegetable oil. Add salt, pepper, sweet paprika, turmeric, and herbes de Provence.
Step 4:
Pour in chicken broth and sweet cream.
Step 5:
Tightly twist and tie the bag. Gently shake and mix the ingredients inside the bag.
Step 6:
Place the bag in a baking dish and cook for 60 minutes at 180 degrees.
Step 7:
Cut a small onion in half and attach a bay leaf to the half with a clove.
Step 8:
Place half an onion in a saucepan with the bay leaf down, pour in milk and bring to a boil.
Step 9:
In a clean saucepan, melt the butter, add the flour and stir.
Step 10:
While stirring, pour in the milk and spices from another ladle.
Step 11:
Add black pepper and grated nutmeg, stir, cook until thickened and pour into a gravy boat.
Step 12:
Remove the pilaf from the oven, remove the bag, arrange it beautifully on a plate and serve with white sauce.
Cooking tips
Don't overdo it with spices, they are more pronounced in the bag.
Use a special baking sleeve or bag, not any plastic bag that may melt or burst.
Make a few holes in the top of the bag with a toothpick to allow steam to escape.
Cut the bag carefully so that the steam does not burn your hands.
