{"id":1385,"date":"2013-12-26T19:17:12","date_gmt":"2013-12-26T17:17:12","guid":{"rendered":"http:\/\/rosezkitchen.com\/blog\/?p=1385"},"modified":"2020-04-03T23:36:41","modified_gmt":"2020-04-03T21:36:41","slug":"%d7%aa%d7%91%d7%a9%d7%99%d7%9c-%d7%90%d7%99%d7%98%d7%99-%d7%a9%d7%9c-%d7%a2%d7%95%d7%a3-%d7%95%d7%aa%d7%a4%d7%95%d7%90","status":"publish","type":"post","link":"https:\/\/rosezkitchen.com\/blog\/?p=1385&lang=en","title":{"rendered":"Slow-Cooked Chicken and Potatoes"},"content":{"rendered":"

\"2013-12-25<\/a><\/p>\n

Ingredients<\/h3>\n

2 Tbsp. extra-virgin olive oil
\n1 large onion, finely chopped
\n5-6 skinless chicken legs, divided
\n10-12 small potatoes, peeled
\nWarm water
\n1-2 Tbsp. salt
\n1-2 tsp. dark-brown sugar
\n1 tsp. turmeric powder<\/p>\n

Preparation<\/h3>\n

In a wide, low-rimmed pot, heat the oil.
\nAdd the chopped onions and saut\u00e9 until golden-brown, stirring once in a while.
\nAdd the chicken and brown on all sides.
\nArrange the potatoes between the chicken parts, in a single layer.
\nAdd warm water to cover the chicken completely.
\nSeason, stir well and bring to a boil.
\nTaste, fix seasoning (if necessary), cover pot, reduce heat and cook for two hours.
\nCover pot with lid and bring to a boil.
\nRemove lid and cook for an additional hour until the sauce thickens slightly and the meat falls off the bones.<\/p>\n

\"2013-12-25<\/a><\/p>\n

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