Chicken drumsticks in almond sauce (Mallorca)
- 24 Chicken drumsticks (approx. 75 g each) span>
- spa n> Salt
- pepper
- 100 g flour
- 3 EL clarified butter
- 250 g Tomatoes
- 2 Onions
- 5 Garlic cloves
- 1/2 Bund Oregano span>
- 100 g span> Almond kernels (without skin)
- 1/4 TL Cinnamon span>
- 250 ml dry white wine
- 1 span> TL Instant vegetable broth
- 150 ml Milk
70 minutes
span> easy
- 1.
- Wash the clubs andPat dry, season with salt and pepper. Turn the legs in flour. Heat clarified butter in a large roasting pan, fry the legs in it all around (possibly in two portions). Take out and put in place. Put the cooking fat to one side in the roaster. Score the tomatoes crosswise, pour boiling water over them, leave to stand for about 30 seconds. Rinse tomatoes and peel off the skin. Finely dice tomatoes. Peel the onions and finely dice them. Peel and slice the garlic. Wash oregano, shake dry, put 1 stalk aside and roughly chop the remaining oregano. Roughly chop the almonds. Reheat the frying fat. Fry the onions and garlic in it. Add tomatoes, oregano and almonds, fry briefly. Season with salt, pepper and cinnamon. Deglaze with wine, add the stock, bring to the boil and simmer uncovered for about 5 minutes. Add milk, bring to the boil, season again with salt and pepper. Put the almond sauce in a large ovenproof clay pot or casserole dish. Spread the clubs on it. Braise in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 35–40 minutes. Take out of the oven and garnish with oregano. Bread tastes good with it
- 2.
- Preparation time approx. 1 hour 10 minutes
1 Person approx.:
- 500 kcal
- 2100 kJ
- 46 g protein
- 28 g fat
- 10 g carbohydrates
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