For a long time, casserole food is the best autumn delicacy.
Cider is poured into this boiler pot. Roni
Vegetables are great for different casserole dishes, but the apple also works well. The acidity of the apple makes it great with pork and chicken meat, for example.
Chef Risto Mikkola The recipe uses a whole chicken. Whole broilers can be found in the freezer and next to other chicken meat. It’s a good idea to look at the pounds of meat. In a whole broiler, it is usually cheaper than others.
Of course, food is also successful in ready -made pieces.
– Even then, it is good to keep in mind that bones are the best in the long -streamed pot. Bonely chicken strokes are great, says Mikkola.
Initially, color is taken on the surface of the chicken. At the same time, a fair size of onion and apple pieces are browned. Then pour the chicken broth, which is cooked. The broth also gives apple flavor to the apple cider.
The kettle is allowed to simmer in the oven for an hour. With a chicken pot, a roasted pumpkin is served in the oven, which has become velvety soft.
Chicken staple
1 whole chicken
2 onions in blocks
2 autumn apples in blocks
1 dl of fresh thyme
5 dl chicken broth
1 bottle of dry apple cider
2 dl whipped cream
salt
black pepper
1. Cut the chicken into eight pieces: 2 pieces of wings, 2 pieces, 2 pieces of thigh and 2 pieces.
2. Season the chicken pieces on both sides with salt and crushed black pepper. Brown the chicken pieces in the pot into beautiful brown.
3. Add the onions, apples and thyme. Bake lightly. Add the remaining ingredients, bring to a boil and stir. Cook in the oven at 150 degrees for 1 h.
Whole roasted pumpkin
1.5 kg of musk pumpkin
0.5 dl of olive oil
1 tbsp of salt
1 teaspoon black pepper
1. Cut the pumpkin strains off. Split longitudinally. Remove the seeds.
2. Lubricate the pumpkin surfaces with olive oil and season with salt and pepper.
3. Roast the pumpkins in a 200 degree oven for 30 minutes or until mature.
Pumpkin seeds
1 dl of pumpkin seeds
2 tbsp olive oil
salt
1. Boil the pumpkin seeds in salted water for 5 minutes. Pour the water out of the strainer.
2. Stir in olive oil and salt in the container. Spread the seeds on a baking sheet over the baking paper. Roast in a 200 degree oven for 5-10 minutes.
Recipe: Risto Mikkola