John Myers
Contents
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Ingredients
Chicken and marinade
- 2 tbsp Mustard
- 3 tbsp Tomato ketchup
- 2 tbsp Honey
- 5 tbsp Soy sauce
- 2 Garlic cloves
- 1 tbsp Salt
- 0,5 tbsp Pepper
- 3 tbsp Rosemary fresh
- 2 tbsp Fresh oregano
- 6 tbsp Oil
- 15 Chicken drumsticks
Red onions
- 500 g Red onions
- 6 tbsp Port wine
- 200 ml Vegetable stock
- 1 pinch Salt and pepper
Baked potatoes
- 5 Cooked potatoes
- 800 g Herb quark
- 500 g Quark
- 400 g Sour cream
- 400 g Sour cream
- 200 g Creme fraiche Cheese
- 3 tbsp Mayonnaise
- 3 Spring onions
- 2 bunch Parsely
- 2 bunch Chives
- 1 pinch Salt and pepper
- 1 tbsp Vinegar
- 1 tbsp Mustard
Instructions
- For the chicken marinade, mix all the ingredients together, pour over the chicken legs and rub them in. Bake the chicken legs in the oven at 200 ° C for about 45–60 minutes.
- Peel and chop red onions, sauté in butter and deglaze with port wine. Add vegetable stock, reduce and season with salt and pepper.
- Mix all ingredients together for the sour cream à la Wera and the baked potatoes. Put the baked potatoes in the oven at 200 ° C for 15 minutes.
Nutrition
Serving: 100gCalories: 169kcalCarbohydrates: 5.1gProtein: 5gFat: 13.8g
