Half an Hour to Cooking Extraordinary Sig's chicken with kaletts, pears and rosti

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To cook an unforgettable Sig's chicken with kaletts, pears and rosti, here are the materials needed:

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

After preparing the ingridients, now you are ready to prepare your appetizing Sig's chicken with kaletts, pears and rosti by following the instructions 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. .

Bake chicken leg quarters in a broth mixture along with kale and tomatoes for an easy one-dish dinner. Place flour in a dish, and dredge chicken. Season the chicken with the coriander, ginger, cinnamon, ½ teaspoon salt, and ¼ teaspoon pepper and cook until an instant-read Add the remaining tablespoon of oil to the drippings in the skillet. Add the kale, prunes, and garlic; cover and cook, tossing. Add the garlic and cook for a further minute or two.

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

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