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Chicken, Pears, Potatoes and Bacon

5 from 9 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 611 kcal

Ingredients
 

  • 2 Chicken legs
  • 2 Chicken drumsticks
  • 300 g Potatoes (triplets), cooked as jacket potatoes
  • 3 Pears
  • 100 g Streaky bacon, finely diced
  • 100 g Butter
  • 1 Clove of garlic
  • 1 tbsp Lemon zest
  • 3 sprigs Thyme
  • Salt
  • Pepper
  • Espelette pepper
  • Oil

Instructions
 

  • Peel the potatoes and cut them into large pieces. Leave out the streaky bacon in a pan, add the potatoes and fry briefly, then let cool down a little. Coat an ovenproof dish with oil and add the potatoes with the bacon, a little salt and pepper.
  • Put the softened butter in a bowl, finely grate the garlic clove, add the lemon zest and the pulled leaves from a sprig of thyme. Add salt, pepper and pimento d'Espelette and mix everything well.
  • Now loosen the skin of the chicken drumsticks and drumsticks in one place with your finger and remove a large area of ​​the skin from the meat, but at the edge the skin should still remain on the meat. Now push the butter under the skin and distribute it well.
  • Now quarter the washed pears and cut into wedges, add to the potatoes and mix a little. Add the two remaining sprigs of thyme and place the chicken pieces on top. Now rub the outside of the chicken pieces with the remaining butter.
  • All of this comes into the oven preheated to 180 degrees for about 35 - 45 minutes.

Nutrition

Serving: 100gCalories: 611kcalCarbohydrates: 3.7gProtein: 0.8gFat: 66.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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