John Myers
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Rosemary Chicken Legs on Colorful Ribbon Noodles
The perfect rosemary chicken legs on colorful ribbon noodles recipe with a picture and simple step-by-step instructions.
For the ribbon noodle:
- 3 Onion, – diced
- 3 Clove of garlic, chopped
- 1 Bay leaf
- 4 Juniper berries
- 4 Red pepper, – pink berries
- 4 Red chilli flakes
- Sea salt from the mill
- Lovage
- 200 ml Homemade chicken broth
- 3 Honey tomatoes
- 1 Rosemary sprigs
- 150 g Wheat flour type 405
- 50 g Durum wheat flour
- 90 ml Water, – lukewarm
- 90 ml Salt
- 1 Tl Rapeseed oil, tasteless and odorless
Also:
- 0,5 Cup Frozen peas, young – blanched
- 0,5 Cooked carrot – diced small
- 2 Decor roses – from carrots, carved by yourself
- Wash the chicken thighs under running water and pat dry with kitchen paper. Season with salt and pepper. Heat oil in a pan and fry the chicken legs on both sides.
- After approx. 10 minutes, add onion and garlic and fry with. Add the bay leaf, juniper berries and chilli and deglaze with a little broth.
- Cover and let simmer over low heat for about 30 minutes. The cooking time depends on the size of the chicken legs. Turn at least once, occasionally pouring gravy over them. Just before they are done, add the lovage, rosemary and tomatoes.
- Prepare the pasta dough from the above ingredients and cover and let rest for approx. 30 minutes. If the dough is too moist, work in a little flour – or too firm then add some water.
- Roll out the dough thinly with a rolling pin from the center towards the edge. Let the dough sheet dry briefly. Then in about 0.5 cm. Cut wide strips and cook in salted water until al dente.
- Put the ribbon noodles on a kitchen sieve, drain and distribute on plates. Scatter peas and carrots on top, place a rosemary chicken leg on top and serve decorated with rose.
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