Girl Hunter’s Putach
Girl Hunter’s Putach could be just the gluten free and dairy free recipe you've been looking for. One serving contains 453 calories, 24g of protein, and 38g of fat. For $1.05 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 4. 126 people found this recipe to be scrumptious and satisfying. A mixture of black pepper, bone-in chicken thighs, onion, and a handful of other ingredients are all it takes to make this recipe so tasty. Plenty of people really liked this main course. It is brought to you by The Culinary Life. From preparation to the plate, this recipe takes about 2 hours and 30 minutes. Overall, this recipe earns a solid spoonacular score of 51%. Similar recipes include Girl Hunter Promo Video & Buttermilk Fried Rabbit, Craving > Girl Scout Thin Mint Mini Pies Plus Girl Scout Cookie s, and Hunter's Chili.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 120 minutes
Ingredients:
Freshly-ground black pepper
1½ pounds bone-in chicken thighs, cut in half with a meat cleaver
2 sprigs fresh rosemary
5 garlic cloves, skin on
¼ cup olive oil
1 large onion, roughly cut
Salt
Equipment:
pot
aluminum foil
Cooking instruction summary:
Heat the oil in a heavy bottomed pot over low heat. Add the onion and sprinkle with a little salt. Sweat the onions until they are translucent, about 15 minutes.Add the chicken and garlic cloves, browning slowly for about 10 minutes. Season liberally with salt and pepper.Add vinegar, water, and rosemary. Cover the pot with foil and cook slowly over low heat for 2 hours. When the meat is tender and falling off the bone, the dish is done. Season with more salt and pepper to taste. Serve with a nice loaf of crusty bread or over rice.
Step by step:
1. Heat the oil in a heavy bottomed pot over low heat.
2. Add the onion and sprinkle with a little salt. Sweat the onions until they are translucent, about 15 minutes.
3. Add the chicken and garlic cloves, browning slowly for about 10 minutes. Season liberally with salt and pepper.
4. Add vinegar, water, and rosemary. Cover the pot with foil and cook slowly over low heat for 2 hours. When the meat is tender and falling off the bone, the dish is done. Season with more salt and pepper to taste.
5. Serve with a nice loaf of crusty bread or over rice.
Nutrition Information:
covered percent of daily need
