香肠、鸡肉和南瓜烤盘
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James Anderson•2025/11/01•1 分钟阅读•3 周前更新
食材
- 4带皮带骨鸡腿
- 4-6肉质猪肉香肠
- 500 克南瓜或冬南瓜，切成楔形
- 2红洋葱，切块
- 1几枝百里香，或1茶匙干百里香
- 2 汤匙橄榄油
- 50 毫升盎司红酒
- 1 汤匙枫糖浆
- 1 茶匙红酒醋
- 1½ 茶匙辣椒碎（可選）
- 200 克对半切的栗子蘑
- 1盐和现磨黑胡椒
- 1新鲜欧芹，粗切，用于装饰（可选）
制作步骤
将烤箱预热至220°C/200°C（风扇）/7档。
将鸡腿肉（带皮朝上）、香肠、南瓜和红洋葱放入烤盘中，用盐和胡椒调味。撒上百里香，淋上1汤匙油。
将红酒与100毫升水混合后倒入。烤30分钟。烹饪中途将香肠翻面，使其上色。
将枫糖浆与红酒醋混合，然后淋在烤盘上。如果使用，撒上辣椒片。加入蘑菇，再淋上另一汤匙油。
再烤25-30分钟，或直至烤熟并呈深褐色。淋上锅里的肉汁，如果使用欧芹，则撒上欧芹。
营养成分（每份）
常见问题
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This recipe is suitable for home cooks of all skill levels.
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Check the ingredients list for dietary compatibility.
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This recipe represents authentic cooking traditions.
Can I make this ahead of time?
Many recipes can be prepared in advance.
How long does it take to prepare?
Preparation and cooking time details are provided in the recipe.
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