John Myers
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Chicken Schlegel Pan Little Different
The perfect chicken schlegel pan little different recipe with a picture and simple step-by-step instructions.
Spices
- 5 Piece Red onion
- 6 Piece Mini tomatoes
- 6 Toes big Garlic
- 4 Discs Fresh ginger
- 1 small branch Fresh thyme
- 1 go.tbsp Vegetable paste (own production)
- 500 Milliliters Water
- 500 Milliliters Salt, pepper from the mill
- 500 Milliliters Chakalaka spice if you have it
- 500 Milliliters Olive oil
- 2 Teaspoon. Cornstarch (for binding)
- 1 cap Cognac (from a small bottle the screw cap)
- 5 Discs Pancetta belly bacon Italy
- 5 piece Spiniata (Italian sausage with fennel)
- 6 piece Black olives with stones
Preparations are quick and easy
- The oven is preheated to 200 °, when the pan is pushed in, the temperature is reduced to 170 °. Put the coarsely chopped onions, ginger, garlic and tomatoes in an oven frying pan (raine). Season the chicken drumsticks and put them on top, in the spaces in between, I put the Italian bacon, the sausage and the olives.
- With the olive oil I pull thin threads over the drumsticks. And then into the oven with it, after a good half an hour, I mix the vegetable paste with the water and pour this next to the mallets. Now they can unfold, brown, I thicken the sauce with mixed cornstarch. I’ll add the shot of cognac at the end. Finishes off well
- As a side dish I had potato salad with homemade mayonnaise and carrot salad
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