John Myers
Contents
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Ingredients
Vichy carrots:
- 750 g Carrots young with green
- 90 g Butter
- 30 g Whole cane sugar
- 1,5 bunch Fresh smooth parsley
- 0,5 tsp Sea salt
- 0,5 tsp Ground pepper
- 1 liter Vichy water
Vintner's chicken:
- 16 Pc. Spring onions fresh
- 1,5 kg Waxy potatoes
- 5 Pc. Chicken leg
- 5 tbsp Olive oil
- Salt and pepper
- Pimento
- 300 g Green seedless grapes
- 3 Pc. Majorance stem
- 250 ml White wine
- 500 ml Chicken broth
Instructions
Vichy carrots:
- Clean the carrots and cut them into slices. Finely chop the parsley. Caramelize the sugar and butter in a saucepan, add the carrots and leave to stand for 2 minutes while stirring. Then pour in enough water to cover the carrots and cook without a lid over moderate heat until the water has evaporated again. Before serving, fold in the parsley.
Vintner's chicken:
- Peel the spring onions and cut into pieces, wash the potatoes and cut in half. Marinate the chicken legs with salt, pepper, allspice and oil and leave to stand for about 1 hour. Put the spring onions and potatoes in a dripping pan, season with salt, pepper and oil. Spread the chicken drumsticks on top and fry them in the hot oven at 200 degrees on the middle rack for 15 minutes.
- In the meantime, pluck the marjoram leaves from the stems. Bring the wine and broth to the boil and place on the tray with the grapes and marjoram with the chicken legs. Cook for another 45 minutes.
Nutrition
Serving: 100gCalories: 79kcalCarbohydrates: 7.8gProtein: 0.9gFat: 4.4g
