Chicken drumsticks with honey-almond mushrooms and Asian lamb's lettuce

Ingredients for 2 servings:

• 1 juice orange(s), juice, approx. 100 ml
• 50 ml Aceto balsamic vinegar of Modena
• 1 red chili pepper(s)
• 2 tbsp extra virgin olive oil
• 70 ml soy sauce
• 10 ml rice vinegar
• Worcestershire sauce, a few drops of
• 1 tsp, leveled spice mix (paprika powder, coriander powder, brown sugar)
• 2 cloves garlic, fresh
• 6 chicken drumsticks
• 75 g lamb’s lettuce, cleaned and washed
• 1 onion(s), red
• 1 bell pepper(s), red
• 1 bunch coriander, fresh
• 400 g mushrooms, fresh
• 1 tbsp honey
• 1 tbsp almond(s), chopped
• Clarified butter or oil for frying
• salt and pepper

Instructions

Working time approx. 1 hour; Rest time approx. 8 hours; Cooking/baking time approx. 1 hour; Total time approx. 10 hours

Low-carb, sous vide, Asian-inspired

For the marinade, combine soy sauce, a generous splash of rice vinegar (approx. 10 ml), and a few drops of Worcestershire sauce in a suitable container. Add brown sugar, honey, paprika, and coriander powder (1 tsp) to taste. Finally, peel the fresh garlic and press it into the marinade. Toss the chicken drumsticks with the marinade and chill for at least 30 minutes—ideally overnight. There are no limits to the marinade itself; the main thing is that it tastes good. For the dressing, mix the juice of a freshly squeezed orange with balsamic vinegar in a ratio of 2:1. That is: 100 ml orange juice to 50 ml balsamic vinegar. Then add a finely chopped chili pepper, some salt, and pepper to the dressing. Finally, whisk together with the oil to make a vinaigrette. This amount makes enough dressing for about 4 servings. I like to save it for use the next day. Wash and trim the lamb’s lettuce, and toss it with half a finely chopped red onion (depending on size and taste, of course) and a bell pepper. Tear the coriander and mix it in. Season with salt and pepper. Clean and slice the mushrooms, then sauté them in a hot pan—preferably in clarified butter, but oil also works. Season with salt and pepper. Add a little honey and sprinkle with the almonds. Glaze the mushrooms while tossing them around. After marinating, drain the chicken well and vacuum seal it, then cook at 73.9 degrees Celsius for 1 hour. Cut a corner of the bag and drain off the liquid. Spread the thighs on a baking sheet and either briefly broil them under the oven grill or (as I did) sear them with a blowtorch. Brush with the remaining dressing and serve hot alongside the lamb’s lettuce and mushrooms. Tip: If you don’t have a sous vide cooker, you can also bake the chicken in the oven.