John Myers
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Ingredients
Leg:
- 4 piece Chicken thighs with back piece approx. 300 g each
- 100 g Grated Paremesan
- 15 g Butter
- Pepper salt
- 100 g Coppa or prosciutto (Italian ham)
Tomato cream sauce:
- 1 very big Red Onion
- 2 size Garlic cloves
- 4 tbsp Olive oil
- 2 tbsp go. Tomato paste
- 150 ml Dry red wine
- 500 g Sieved tomatoes
- 1 tbsp Oregano, rosemary, dried thyme each
- Pepper, salt, sugar
- 325 ml Vegetable cream for cooking 15%
Instructions
Preparation clubs:
- If possible, do not use a wooden board for the preparation (due to the possible risk of salmonella), but spread a large piece of cling film on the work surface, then peel off the skin from the clubs and dispose of this together with the film. Then wash the legs under running cold (!) Water, dry them with kitchen paper and place them on a newly spread out cling film. Grate all of the Parmesan. Remove 40 g and knead with 15 g butter, a little pepper and salt. Cut a small pocket into each leg, fill it with the Parmesan butter mixture and fold it up again. Then - starting above the cut - wrap the legs all around with the ham slices and keep them chilled until ready to use.
Sauce:
- Peel the onion, quarter it lengthways and cut it into slices. Skin the garlic, roughly chop. Preheat the oven to 200 ° O / bottom heat. Have a roasting pan or casserole dish (approx. 20 x 30 cm) ready.
- In a larger pan, sauté the onions and garlic in the olive oil until translucent. Stir in tomato paste and sauté briefly. Deglaze with red wine, bring to the boil and add the tomatoes. Scatter in the herbs, season with pepper, salt and (about 1.5 tbsp) sugar and simmer everything for about 2 minutes over medium heat. Stir in the vegetable cream, cook for another 2 - 3 minutes, season to taste and then pour into the roaster. Press in the legs and spread the rest of the Parmesan on the surface that is still visible. Slide the roasting pan into the oven on the 2nd rail from below. The cooking time is 40 - 45 minutes. The core temperature of the legs should then be 80 - 85 °.
- There was rosemary potatoes as a side dish. But it also goes well with pasta, polenta or rice. In the case of potatoes, these should be medium-sized and cut lengthways into 3 thicker columns at the most; tossed in olive oil, salt and rosemary and spread on a tray and put in the oven together with the legs. The cooking time would be the same. The amount depends on the "hunger" of the people ... ;-)) When inserting potatoes and legs, the tray must be pushed in on the bottom and the grate with the legs on the 2nd rail from above and 180 ° circulating air must be used . If you choose another side dish, allow for the preparation time accordingly.
