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Good Idea to Serving Appetizing Sig's chicken with kaletts, pears and rosti

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Sig's chicken with kaletts, pears and rosti

We hope you got benefit from reading it, now let's go back to sig's chicken with kaletts, pears and rosti recipe. You can have sig's chicken with kaletts, pears and rosti using 20 ingredients and 5 steps. Here is how you do it.

To cook an extraordinary Sig's chicken with kaletts, pears and rosti, below are the ingridients required:

  1. Take 1 tablespoon of extra virgin olive oil.
  2. Prepare 400-500 g of chicken legs.
  3. Prepare 1 of white onion.
  4. Get 2 of small shallots.
  5. You need 1 of sweet pear.
  6. Get 50 g of pecan nuts, halved.
  7. Get 150 of kaletts (small baby kales) or other dark green new cabbage.
  8. Prepare of For rosti.
  9. You need 2 of large floury potatoes.
  10. You need 2-3 tablespoons of clarified butter or duck fat.
  11. Get 2-3 tablespoons of sunflower oil.
  12. Prepare of Sea salt and black pepper.
  13. Provide of For the sauce.
  14. Prepare 1 tsp of plain flour.
  15. Take 1 tablespoon of sun dried tomato paste.
  16. Take 400 g of tin chopped tomatoes with garlic.
  17. Prepare 125 ml of hot vegetable stock.
  18. Prepare 1 dash of Worcestershire sauce (do not use soya sauce).
  19. You need Pinch of fresh ground black pepper.
  20. Provide of Good pinch salt.

After preparing the components, now you are ready to prepare your appetizing Sig's chicken with kaletts, pears and rosti by following the procedures on this section:

  1. Preheat oven to 180°C.Heat the oil in a large ovenproof frying pan. On the stove heat the oil in the frying pan, brown chicken from all sides. Peel large floury potatoes, boil them in salted water for about 10 minutes. Leave to cool then grate them. Put the potatoes into a towel and squeeze out any excess water then season the potatoes with black pepper and ground sage. Heat the duck fat or clarified butter. Make one large pattie or several small ones, cook rosti from both sides until crisp..
  2. Drain away any excess fat from chicken, add thinky sliced onion,shallots and pears to the pan gently cook for about minutes 4- 5 minutes, stirring it all together..
  3. For the sauce combine the sauce ingredients in a dish or bowl, whisk thoroughly add the sauce and the kaletts, transfer dish or pan to oven, cook until chicken is done..
  4. Serve the chicken with the thick,sticky sauce poured over..
  5. .

Combine oil and sage in a bowl, and brush over thighs. Drain the pears, reserving the liquid. Combine the reserved pear liquid, wine, soy sauce, cornstarch and thyme in a small bowl; mix until the cornstarch is dissolved. Heat the oil over medium-high heat in a large skillet; add the chicken breasts and brown well on both sides. Butterfly cakes are a baking classic and are absolutely brilliant to make with children.

Recipe : Sig's chicken with kaletts, pears and rosti

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