Easiest Way to Make Tasty Sig's chicken with kaletts, pears and rosti

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Sig's chicken with kaletts, pears and rosti.

Sig's chicken with kaletts, pears and rosti You can cook Sig's chicken with kaletts, pears and rosti using 20 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Sig's chicken with kaletts, pears and rosti

  1. Prepare 1 tablespoon of extra virgin olive oil.
  2. You need 400-500 g of chicken legs.
  3. You need 1 of white onion.
  4. You need 2 of small shallots.
  5. You need 1 of sweet pear.
  6. It’s 50 g of pecan nuts, halved.
  7. Prepare 150 of kaletts (small baby kales) or other dark green new cabbage.
  8. Prepare of For rosti.
  9. Prepare 2 of large floury potatoes.
  10. Prepare 2-3 tablespoons of clarified butter or duck fat.
  11. It’s 2-3 tablespoons of sunflower oil.
  12. Prepare of Sea salt and black pepper.
  13. It’s of For the sauce.
  14. You need 1 tsp of plain flour.
  15. Prepare 1 tablespoon of sun dried tomato paste.
  16. It’s 400 g of tin chopped tomatoes with garlic.
  17. It’s 125 ml of hot vegetable stock.
  18. It’s 1 dash of Worcestershire sauce (do not use soya sauce).
  19. You need Pinch of fresh ground black pepper.
  20. It’s of Good pinch salt.

Sig's chicken with kaletts, pears and rosti step by step

  1. Preheat oven to 180°C.Heat the oil in a large ovenproof frying pan. On the stove heat the oil in the frying pan, brown chicken from all sides. Peel large floury potatoes, boil them in salted water for about 10 minutes. Leave to cool then grate them. Put the potatoes into a towel and squeeze out any excess water then season the potatoes with black pepper and ground sage. Heat the duck fat or clarified butter. Make one large pattie or several small ones, cook rosti from both sides until crisp..
  2. Drain away any excess fat from chicken, add thinky sliced onion,shallots and pears to the pan gently cook for about minutes 4- 5 minutes, stirring it all together..
  3. For the sauce combine the sauce ingredients in a dish or bowl, whisk thoroughly add the sauce and the kaletts, transfer dish or pan to oven, cook until chicken is done..
  4. Serve the chicken with the thick,sticky sauce poured over..
  5. .

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