Herb chicken from the braised pan

Ingredients for 4 servings:

• 700 g chicken leg(s), including thigh
• 125 g butter
• 2 anchovies, finely chopped
• 1 bunch of herbs, finely chopped Italian
• 4 garlic cloves, crushed
• Sea salt and pepper from the mill
• 8 carrots, cleaned young
• 8 parsnips or parsley roots
• some parsley, chopped
• olive oil
• 125 ml port wine
• 1 shot of balsamic vinegar

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

simple but impressive dish with Portuguese allusions

Heat the butter slightly. Then mix the herbs, anchovies, and 2 cloves of garlic with the butter and season with salt and pepper from the mill. Separate the chicken thighs into upper and lower legs. Carefully and generously rub everything with the herb butter. Dice the cleaned vegetables, layer them in a roasting pan with the remaining garlic and parsley, drizzle with olive oil and port wine, and season with salt and pepper. Pour in a little water and neatly layer the chicken pieces in the roasting pan. Then place in the preheated oven and roast at 200°C (180°C fan-assisted) for about 45 minutes. Finally, crisp up for about 10-15 minutes at 220-250°C top heat, or better yet, grill (pay attention to the color of the chicken). Remove from the oven, arrange the vegetables on a platter, and layer the chicken pieces on top. Strain the resulting cooking liquid through a sieve into a saucepan. Season with balsamic vinegar, salt, and pepper, bring to a boil, and let it reduce slightly. This goes well with flatbread, fried potatoes, or my “au gratin” (cream potatoes) (see recipe search). A cold beer or a sparkling white wine would be a perfect accompaniment.