http___positivelifestory2.com_skillet-roast-chicken-with-peaches-tomatoes-and-red-onion_.xml
http___gastro.vijesti.me_recepti_pileci-specijalitet-s-pancetom-2970_1.xml
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INGREDIENTS 1 tablespoon extra-virgin olive oil 1 tablespoon butter 8 pieces chicken (mixture of thighs and legs) Salt and freshly ground black pepper ½ cup all-purpose flour 4 peaches, cut into thick wedges 3 tomatoes, cut into thick wedges 2 red onions, thinly sliced 2 garlic cloves, diced ¼ cup white wine ¼ cup chopped fresh basil DIRECTIONS Preheat the oven to 400°F. Heat a large cast-iron skillet over medium heat. Add the olive oil and butter to the hot pan. Season the chicken with salt and pepper, and then dredge each piece well in flour. Add the chicken to the pan and cook until golden brown on all sides, 6 to 8 minutes. Remove the chicken from the pan. Add the peaches to the pan and sear until browned on both sides, 2 to 3 minutes. Remove the peaches from pan. Repeat with the tomatoes, and then remove them from the pan. Add the red onions to the pan and saute until tender, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute more. Deglaze the pan with the wine and then return the chicken to the pan. Transfer the pan to the oven and roast until the chicken is fully cooked, 10 to 12 minutes. Add the peaches and tomatoes to the pan and cook 3 to 5 minutes more. Garnish with basil and serve immediately.
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Priprema Pospite malo brašna po mesu. U tiganj zagrijte kašiku maslaca i ruzmarin. Kad maslac dobije zagasitožutu boju, izvadite ruzmarin pa ubacite piletinu i pančetu. Pržite dok piletina ne bude popržena. Izvadite piletinu i pančetu te odložite u toplu rernu. Posolite i pobiberite. U tiganj ulijte sirće te dobro izmiješajte. Ubacite inćune i miješajte dok se ne rastope. Umiješajte bijeli luk i preostali maslac te kuvajte dok se mješavina ne zgusne. Ubacite piletinu i pančetu te kuvajte još 10-15 minuta.