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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 cook sig's chicken with kaletts, pears and rosti using 20 ingredients and 5 steps. Here is how you cook it.

To make an extraordinary Sig's chicken with kaletts, pears and rosti, here are the components needed:

  1. Provide 1 tablespoon of extra virgin olive oil.
  2. You need 400-500 g of chicken legs.
  3. Get 1 of white onion.
  4. Take 2 of small shallots.
  5. Use 1 of sweet pear.
  6. Get 50 g of pecan nuts, halved.
  7. Use 150 of kaletts (small baby kales) or other dark green new cabbage.
  8. Prepare of For rosti.
  9. Prepare 2 of large floury potatoes.
  10. Get 2-3 tablespoons of clarified butter or duck fat.
  11. You need 2-3 tablespoons of sunflower oil.
  12. Provide of Sea salt and black pepper.
  13. Take of For the sauce.
  14. Provide 1 tsp of plain flour.
  15. Provide 1 tablespoon of sun dried tomato paste.
  16. Use 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 readying the materials, next you are ready to cook your 5-star 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. .

The chicken thighs achieve maximum crispiness thanks to a coating of bread crumbs and a very hot oven. Packed with comforting roast chicken, thickened with cannellini beans and starchy thyme-roasted potatoes, this hefty stew's true star is the hearty, uber-nutritious winter green swirled into it: kale. This chicken stir-fry with kale and mushrooms is a quick healthy one-pot meal! The slightly sweet and savory sauce in this recipe nicely balances out the bitterness of the kale. Remember to look for fresh deep colored kale with small to medium leaves and thinner.

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

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