How to make delicious paper-wrapped scallion cream chicken thighs? Back to this main course—I found it in a cookbook. I simply couldn't risk challenging French tolerance with ingredients like pig's feet that we love. Chicken is absolutely safe. Plus, it's incredibly easy to prepare.French oven-baked dishes are ideal for French-style gatherings because courses are served one at a time with long intervals. Preparing everything in advance like Chinese cuisine would leave dishes cold, and hosts shouldn't make guests wait while cooking. The best approach is to prep everything beforehand, pop it in the oven when guests arrive, and let everyone chat while the meal warms up—perfectly timed for serving. This is the greatest advantage of oven cooking.Moreover, oven-baked dishes are often less greasy, preserving maximum nutrients and resulting in exceptionally tender, flavorful meat. Main Ingredients: 4 chicken thighs 3 tomatoes 2 celery stalks Cilantro (to taste) 8 tablespoons cream Seasonings: 2 tablespoons salad oil Salt (to taste) 4 scallion whites 20g butter Pepper (to taste)>How to Make Paper-Wrapped Chicken Thighs with Scallions and Cream Sauce
Peel and deseed tomatoes, then cut into thin strips. Wash scallion whites and celery stalks, then slice into 5cm-long thin strips.
Heat butter in a skillet. Once melted, add scallion whites and celery, stir-fry briefly, then cover and simmer over low heat for 10 minutes.
Debone the chicken thighs. This requires skill: use scissors to carefully cut through the tendons along the bone from the top, gradually removing the bone piece by piece. At the bottom, make a circular cut around the outside with a knife, severing the skin and tendons to extract the large bone. Lightly season with salt.Honestly, it's such a hassle~~ While I love cooking, I really dislike this bloody process. The lingering fishy smell on my hands is awful.Make sure the skin-side goes down first. Mine didn't turn out perfectly golden, but the French just slice off the skin when eating anyway, so it's no big deal.
Take a sheet of foil. Layer it with shredded scallions, celery, and tomatoes. Place a drumstick on top, sprinkle with parsley, and drizzle generously with 2 tablespoons of unsweetened heavy cream.
Cover with another sheet of foil and seal tightly.Repeat with remaining drumsticks.
Place on a baking sheet. Preheat oven to 210°C (410°F). Bake for 40 minutes.
That concludes our guide to making delicious foil-baked chicken drumsticks with scallions and cream. We hope you find this helpful. Wishing you good health and smooth sailing this winter.