John Myers
Beggar Chicken – Corn Chicken Leg Cooked in Salt Dough
The perfect beggar chicken – corn chicken leg cooked in salt dough recipe with a picture and simple step-by-step instructions.
- 400 g Flour
- 10 tbsp Salt
- 200 ml Water
- Salt
- Pepper
- 4 Pc. Corn chicken legs, boned
- 6 Pc. Pickled vine leaves, watered
- 3 Pc. Rosemary sprigs
- 4 medium-sized Potatoes
- 1 Pc. Onion red
- 3 Pc. Rosemary sprigs
- 0,5 Pc. Red chilli pepper
- 2 Pc. Garlic cloves
- 2 tbsp Butter
- 50 g Lardo
- 100 ml White wine
- 100 g Cold butter
- 1 tbsp Creme fraiche Cheese
- 3 cm Wasabi paste
- 20 Pc. Chives
- 0,5 Pc. Red peppers
- 1 medium-sized Tomato
- 0,5 Pc. Red chilli pepper
- 0,5 Pc. Avocado
- 0,5 Pc. Organic lemon
- 2 tbsp Olive oil
- Knead the flour, salt and water into a firm dough. Roll out the dough an inch thick.
- Salt three corn chicken pieces. Divide the rolled out salt dough into thirds. Place the vine leaves on one side of the salt dough, on top the corn chicken pieces and a sprig of rosemary and another vine leaf. Cover with dough and press firmly. Cook directly on the embers for 20 minutes.
- Peel the potatoes and cook them in salted water. Peel and slice the red onion and add to the potatoes along with the rosemary and chopped chilli, garlic and butter.
- Reduce the white wine by half. Then mount with butter and lightly bind with crème fraîche. Season to taste with wasabi and salt.
- Separate the bell pepper from the core and dice finely, just like the tomato. Season with chopped parsley and coriander leaves, chopped chilli, lemon juice and zest, as well as salt and olive oil.
- 6 Cut off thicker slices of Lardo and grill them on the side. Then cut the crispy bacon into fine strips.
- Drain and mash the potatoes. Season to taste with salt and pepper. Fold in the finely cut, crispy lardo. Remove the chicken legs from the salt dough and grill on the skin side again.
- Finally, season the sauce to taste with finely chopped chives, salt, wasabi and pepper if necessary.
- Place the mashed potatoes in the middle of the plates and drizzle with the wasabi sauce. Place a chicken breast on each. Top with a little tomato and pepper salsa.
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