John Myers
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Chicken Thalers with Tomato Chicory and Peach Dip
The perfect chicken thalers with tomato chicory and peach dip recipe with a picture and simple step-by-step instructions.
Chicken thaler
- 2 piece Pollofino about 125 g per piece
- 2 tsp Goose fat
- 200 ml Chicken soup clear
- Salt and pepper
- Pollofinos poultry skin
- 1 piece Fresh onion about 50 g
- 2 tbsp Sugar
- 2 tbsp Liquid butter
- 1 Stalk Flat leaf parsley
Peach dip
- 1 piece Peach
- 50 ml Orange juice
- 1 tsp Honey
Tomato chicore
- 8 leaf Chicory
- 4 tbsp Ketchup
- 2 tbsp Sour cream
- 1 tsp Red peppercorns
- Preheat the Chicken Thaler I oven to 100 degrees O / U. Peel off the Pollofinos skin and set aside. Cut the meat into bite-sized pieces and set aside. Bring 1 cup of clear chicken soup to a boil. The chicken in it 30 chicken thalers: Let simmer for minutes and then put in a baking dish. Liquefy the goose lard and pour over the Pollo finos. Season with salt and pepper and turn several times so that the meat is covered on all sides by the lard mixture. Bake the Pollo finos in the oven for about 1 hour, turning occasionally. They should be cooked so that they can be easily torn.
- 2nd peach dip: Orange should actually be in there, but it just doesn’t exist now. But a peach is also great. Halve the peach, remove the stone and puree the pulp with orange juice. I’m a tasty-tasting sugarball and add honey to it. Off to the fridge with it.
- Tomato chicory: clean the chicory, cut the leaves as desired. Mix the ketchup, sour cream and pepper well and chill
- Chicken Thaler II Fry the chicken skin in a pan until crispy. I put some goose fat in the pan, not much, and put a piece of baking paper on the skin. Then comes a pot that I fill with water. In this way, the skin does not “wrinkle” and stays nice and flat. Peel the onion, cut in half and cut into half rings. Caramelize with powdered sugar and ghee. I don’t know about you, but I don’t like gross brown and black onions. I like them nice and glassy and a little golden. So you are exactly right. Chop the chicken skin, ketchup, 1 tbsp peach dip, onions and parsley in a lightning chopper with half of the chicken.
- Serving: Put a thin layer of chicken in a ring on the plate. Place a layer of shredded chicken on top and fill another layer of chicken pulp 4 chicory leaves with tomato cream and place in a star shape around the chicken coin. Add peach sauce on two sides and garnish with parsley. I hope you like it, my friend just said cool, really mega. Kisses, little flowers
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