鸡大腿

鸡腿比鸡的其他部位更多汁、更便宜、更容易烹饪，因此值得更多的关注。而不是像瘦肉一样干燥鸡胸肉做吧，鸡腿可以承受高温和重新加热——这使它们成为剩菜或提前准备的食物。此外，它们通常带皮出售，这让你的食物更香脆。vwin德赢avwin德赢ac米兰c米兰《美食与美酒》帮助你用美味的食谱拥抱这种不受重视的食材，甚至会改变最坚定的黑肉憎恨者。

更多的鸡大腿

超脆炸鸡三明治

调味料去骨去皮鸡腿配上经典的南方炸鸡香料和莳萝泡菜汁，做出最多汁、最脆的炸鸡三明治。选择一种不加糖的莳萝腌菜盐水，因为它在烹饪过程中会烧坏。

杏绿橄榄焖鸡腿

工作日晚上忙得连炖菜的时间都没有?也许你应该重新考虑你的蛋白质。工作日的晚上，我经常会在餐桌上轮流做炖鸡，原因有几个:它相对快速，几乎万无一过，适应性极强，谁不喜欢泡在美味酱汁里的鲜嫩可口的鸡腿呢?这个基本技巧是学习管理厨房时间的宝贵一课。当然，专业的厨师——以及许多YouTube主播——在开始烹饪之前，会花大价钱准备好所有的食材。然而，在家做饭时，更有意义的是找到将准备工作融入实际烹饪过程的方法。这不仅加快了烹饪的速度，还迫使你更加关注烹饪过程，从而使你做得更好、更有效率。它还可以让整个过程更有吸引力，最终更有趣。经典的炖鸡有三个主要元素:鸡肉、香味和汤汁，因为这些元素是在不同的阶段加入的，所以你可以错开准备。例如，我下面的食谱中的第一步是将鸡大腿褐变，使其呈现出可爱的深色焦痕，并将一些脂肪呈现出来，这个任务大约需要10分钟;但我没有只是站在那里看锅，而是在炉子旁边放了一块切菜板，利用这段时间切洋葱，因为这是接下来要加入的东西。 Then, once the chicken comes out of the pan, in goes the onion, and I use the onion-cooking time to slice the garlic and measure spices and liquids. Once those go in, I turn my attention to the lemon, apricots, and olives. The pace moves along quickly but not frantically, and if it ever gets away from me —or if the phone rings or the dog needs to be fed—I just switch off the heat and allow myself to catch up. At the end, there's a nice 30- to 35-minute window of hands-off quiet simmering that you can use to boil baby potatoes, rice, or egg noodles to accompany the braise—or just pour yourself a glass of wine and read the paper.The staggered process here is about more than just good time management; it's also a great lesson in building flavor into a dish. Browning the chicken pieces creates layers of meaty flavors, both on the chicken and on the bottom of the pan. It also creates delicious drippings that I use to sauté sliced onion until silky and infused with meaty flavor. Then I create a flavor base by stirring in some smoky pimentón (Spanish paprika). This gives the dish a rich, ruddy color and a hint of smoky sweetness that plays against the fruity apricots. I counterbalance the sweetness with bright lemon zest, crisp wine, and a handful of briny olives. If you've got ground coriander in the cupboard (or, better yet, whole seed that you grind yourself), it adds a faint hint of citrus to underscore the lemon, although the dish has plenty going on without it.Once you get the technique down, go ahead and tweak this recipe according to your appetite and what's in your refrigerator and pantry. For instance, consider supplementing the onion and garlic with other aromatic vegetables, like leeks, carrots, fennel, or cabbage, to make a heartier dish. Or maybe use canned tomatoes and/or chicken broth for the liquid. Or swap out the apricots for prunes, or leave out the dried fruit and double the amount of olives. You see where this is going. Taste, test, and play; it’s my favorite way to cook.