Fried chicken drumsticks with asparagus and potatoes

Ingredients for 2 servings:

• 4 chicken thighs, fresh or frozen
• 6 tbsp BBQ sauce, smoky with honey, e.g. Jay’s Kitchen, BBQ sauce Kansas City
• 16 stalks of green asparagus
• 2 medium-sized potatoes, waxy
• 2 tbsp celery leaves, fresh or frozen
• 1 small cucumber(s), approx. 120 g
• e.g. butter
• 1 piece(s) carrot(s), approx. 3 cm from the top end
• 3 small onions, red
• 3 medium-sized garlic cloves, fresh
• 1 tbsp red wine vinegar
• 1 tbsp orange juice
• 1 tsp sugar, fine
• 2 tsp herbs, Italian
• 1 pinch(s) black pepper from the mill
• 1 tsp, leveled chicken broth (strong bouillon)
• 1 tbsp extra virgin olive oil
• 1 liter frying oil, fresh
• pepper, black
• 150 g water
• e.g. chicken broth (strong bouillon)
• n. B. Sesame, white

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Served here with spicy cucumber pieces. Recipe from Tuscany, Italy.

Rinse the chicken drumsticks, remove the skin, and pat the thighs dry with kitchen paper. Trim about 1 cm off the bottom of the green asparagus, then peel it from the middle downwards using an asparagus peeler (ordinary peelers are less suitable as the woody part is usually deeper). Wash and peel the potatoes, quarter them lengthwise, then cut them into thirds crosswise, and rinse them under running water. Boil them in a little salted water for about 20 minutes. Meanwhile, trim both ends of the cucumber, wash them, peel them, halve them lengthwise, and remove any seeds. Slice the halves into about 3 mm thick slices. For the dressing, peel the carrot, cut them lengthwise into about 2 mm thick slices, and then cut these lengthwise into 2 mm wide strips. Cut the strips crosswise into small cubes. Cut off both ends of the small red onions, peel them, slice them thinly, and chop them finely. Cut off both ends of the garlic cloves, peel them, and press them with a garlic press. Mix all of the dressing ingredients except the olive oil and stir them into the cucumber pieces along with 1 teaspoon of the stock. Let it stand for about 10 minutes, then mix in the olive oil. Heat the BBQ sauce in a saucepan, but DO NOT boil. Heat the frying oil to 165 degrees Celsius and fry the chicken drumsticks for 6-7 minutes until light brown, then add them to the BBQ sauce. Drain the potato water, add 2 tablespoons of the butter and the celery leaves to the potatoes, and cover to keep the potatoes warm. Put about 150g of water in a sufficiently large pan (with a lid), dissolve 3g of the chicken stock in it, and bring the stock to a boil. Add the asparagus to the broth and simmer with the lid on for 3 minutes. Drain the broth, add 2 tablespoons of butter, and toss the asparagus in it. Arrange the prepared ingredients in serving bowls, garnish, and serve warm.