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Wednesday, September 16

Braised buttermilk chicken with za’atar

Chicken legs
4
Za’atar
1 tablespoon
Garlic, minced
1 ½ tablespoons
Salt

Buttermilk

Thyme sprigs

  1. Using a sharp knife, place the blade onto the leg bone about three-fourth of an inch from the ankle. 
  2. Cut into the soft cartilage to release the meat and tendons. 
  3. Place the leg bone between your fingers, and scrunch down the meat. 
  4. Season the chicken on all sides with salt and sprinkle on the za’atar. 
  5. Sprinkle some of the garlic onto the bottom of a casserole that will snuggle fit all the chicken pieces. 
  6. Add the chicken to the casserole, and sprinkle the remaining garlic on top. 
  7. Pour the buttermilk over the top of the chicken until it is three quarters covered. 
  8. Top with the thyme. 
  9. Place the chicken in the refrigerator for at least 10 hour, and no more than 24 hours. 
  10. Remove the chicken from the fridge 30 minutes to an hour before cooking. 
  11. Preheat to 375°F. 
  12. Bake the chicken for 20 minutes, and then increase to 425°F and bake for another 15 to 20 minutes. 
  13. Remove from the oven, and serve using the broth as a sauce.

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