Chicken Legs and KaPü Extra Fine

1. Wash the chicken legs and dry them with a paper towel. Now rub the thighs with salt and pepper. Melt the clarified butter in a mold and place the legs in it. Preheat the oven to 220 degrees O / bottom heat. Brush the legs with raspberry vinegar and then sprinkle the listed spices over them. Off in the oven for 45 minutes. The thighs are neither turned nor watered. They are supposed to caramelize. The caramelization is done with the vinegar.

Now they are preparing the sauce

1. Purée the raspberries, put them in a saucepan and mix with the wine. Let it boil once. Now add the soy sauce and honey and let this mixture simmer for 3-5 minutes. The sauce must not be boiled down. Then take the sauce off the stove and set aside.

the mashed potatoes extra fine

1. Peel the potatoes and wash them thoroughly. Put a saucepan filled with salted water on the stove and put the potatoes into it, cut into large cubes. When the water is heated, add the cream and milk. Let the potatoes cook slowly with the lid closed.
2. The chicken legs are now 10 minutes before their roasting time has expired. Take the prepared sauce and pour it into the pan on the thighs. Firstly, the sauce is reheated well and secondly, it combines with the leaked and seasoned fat on the chicken thighs.
3. Once the potatoes are cooked through, take a tamper and pound them through vigorously. Then they take the ram out of the kettle and pass it through a sieve. Add the truffle butter and grated nutmeg and mix well. Pour into a piping bag and place on the plates.
4. Take the legs out of the oven and place them on the plates. Stir the sauce well with a whisk and pour in. Garnish with a few raspberries.
5. I served a mixed salad and broccoli florets cooked in butter as an additional side dish.

Bon appetit and culinary greetings your Biggi ♥