Dill chicken

Ingredients for 3 servings:

• 3 chicken legs
• 0.2 liters of wine (small phylloxera)
• 250 ml chicken broth
• 3 beefsteak tomatoes
• ½ bunch of dill
• salt and pepper
• e.g. cayenne pepper
• ¾ tbsp, leveled flour
• 3 tbsp cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

delicious and light food

Wash the chicken thighs, pat dry, and remove any excess skin, tendons, and fat. Season with salt and pepper and sear in clarified butter in a pan, skin-side down; it should brown well. Then sear the underside to add flavor. Deglaze with about 3/4 of the white wine and chicken stock and bring to a boil. Cover and simmer over medium heat for about 45 minutes. The thighs should be at least half covered; if not, transfer to a suitable pot. Meanwhile, blanch the beefsteak tomatoes in boiling water, peel off the skin, and remove the cores and seeds, reserving the juice. Cut the tomato flesh into approximately 2 cm pieces and, once the thighs are cooked, add them to the pan with the juice. Mix the flour with the cream, bring the sauce back to a boil, and carefully stir in the flour and cream. Add a little sauce to the flour and cream mixture and then pour it into the sauce to prevent clumping. The sauce shouldn’t be thick; it’s just about the flavor and the light consistency. Add the finely chopped dill and the rest of the white wine to the sauce and season with salt and pepper, and a little cayenne pepper if desired. Bring back to a boil. We serve it with boiled potatoes.