We took one of the best recipes from Ina Garden and transformed it into a one-Pan evening dinner

Mostly when we try when we try it Ina Gartens recipesWe go away without notes. They are comforting And elegant Quite at once, but somehow still accessible enough that is even Beginner chefs Can pull it off.

Believe us, we almost never take part perfection. But this time we asked ourselves: Could we take one of ourselves Favorite recipes And make it more friendlier at home?

With the employee Back-to-school season Fast preparation and minimal cleaning are the name of the game in full. So we turned to one of the most popular ina Chicken meals and challenged our Test kitchen to give him a one-Pan spin. The result? Let’s just say we did it.

Our attitude to Ina Gartens Colorful mustard chicken

The Barefoot Contessas Original chicken legs with a creamy mustard sauce is already a masterpiece: golden, crispy chicken leg, delicate onions and a silky mustard-and-crème-Fraîche-Pfanne sauce.

We wanted to keep all of these functions intact, but it also makes it a full meal. The key was to add a little strength – something that sucks all this sauce – without pollution.

We started as well as Ina does (and how you would do it Good chicken leg recipe): By scratching the thighs in A Hot pan. But as soon as they are golden, we took them out and put them aside instead of cooking them. Then we added the onions and left brown and brown before moving in dry white wine, crème fraîche, dijon and whole grain mustard. That is the reason for taste of the sauce.

The biggest change comes with an important addition: stirring a cup of stirring Jasmine rice Directly into the sauce. In this way, the sauce not only draws the chicken, but also the rice, which means that every grain with the mustard, the hearty taste. And the best thing is that none of these delicious sauce is left in the pan, and everything makes the way to your plate.

“You could simply serve the original recipe with rice or pasta, but to keep everything in a pan, definitely remains just” Natalie Gravois. “Another reason why I loved to cook everything together is that the rice has absorbed all this great taste from Ina’s chicken and creamy mustard sauce.”

As soon as the rice and the sauce are combined, the chicken legs are back into the pan, which is on the skin up so that they remain crispy. Then you can pop on a lid and bake 30 minutes. During this time the rice cooks, the flavors merge together and have a cozy, complete dinner – all in a dish.

How easy is that?

“It definitely lets you ask: ‘What other popular dishes could be transformed into one One-pastor dinner? ‘”Asked Gravois. If this test run is an indication of indication, our test kitchen has just started to restart Ina’s recipes.

How to do our chicken casserole inspired by Ina Garten

Ingredients

• 4-6 medium bones, skin in the chicken leg (2 1/4 pounds)
• 1 tablespoon of olive oil
• 1 yellow onion, cut
• 2 tablespoons of dry white wine
• 8 -un -Crose -Fronche
• 1 tablespoon of good dijon -mustard
• 1 teaspoon of wholemeal masters
• 1 cup of jasmine rice
• 1 teaspoon of kosher salt
• 1 teaspoon of freshly ground black pepper
• 1 tablespoon of chopped fresh parsley

Directions

1. Place the chicken legs on a cutting board, the skin side up and dab it dry with paper towels. Sprinkle the two sides of the chicken with salt and pepper.
2. Heat 1 tablespoon of olive oil in a large (11 or 12-inch) cast iron pan over medium heat. When the oil is hot, put the chicken skin down in a single layer. Move for 7-9 minutes over medium heat without moving until the skin becomes golden brown. Turn the chicken over and let it boil for another 4 minutes. Take out of the pan and put aside.
3. Add the onions into the pan and cook over medium heat until the onions are occasionally browned.
4. Add the wine, the crème fraîche, the dijon mustard, the whole grain mustard and 1 teaspoon of salt into the pan and stir on medium heat for a minute. Stir in the rice and broth.
5. Give the chicken, the skin side back and bake for 30 minutes or until the chicken is boiled through.
6. Garnish with fresh parsley.

Adapted by the Barefoot Contessa