John Myers
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Garlic Cress Chicken
The perfect garlic cress chicken recipe with a picture and simple step-by-step instructions.
- 4 Chicken legs
Butter:
- 2 tbsp Butter at room temperature
- 0,5 casket Cress
- 1 Chinese garlic
- Sea-Salt
Aside from that:
- 100 ml Vegetable broth
- 2 Lemons untreated
- Salt and pepper from the mill
- Sweet paprika
- Soy sauce
- Honey liquid
Butter:
- Finely chop the cress and mix well with the room temperature butter, the salt and the pressed garlic.
Chicken:
- Wash the chicken drumsticks and dry them well. Using the tip of a knife, carefully loosen the skin on the side and then go in with your finger and carefully detach the skin from the meat without coming out on the other side. Now smear a quarter of the butter under the skin. This works best with the fingers.
- Place the legs in an ovenproof dish and season. Pour the stock and a little lemon juice from below and place the remaining lemon quarters in between. Bake at 180 ° top and bottom heat for about 40 minutes. Mix the soy sauce and honey 10 minutes before the end of the cooking time and glaze the legs with it. This goes well with potatoes, rice or baguettes.
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