Baked chicken legs with pepper-almond dip and onion confit

Name: Baked chicken legs with pepper-almond dip and onion confit
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 500 g red onions; 2–3 small twigs rosemary; 75 g Sugar; 200 ml dry red wine; 100 ml White balsamic; 2 TABLESPOONS redcurrant jelly; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 12 (approx. 1 kg) Chicken drumsticks; 4 TABLESPOONS Sunflower oil; 1 TABLESPOON Sweet peppers; 7-10 Tbsp grated rind of 1 untreated lemon; 40–50 g Breadcrumbs; 50 g ground almonds without skin; 1 glass (314 ml/ 290 g Abtg.) roasted peppers; 2 TABLESPOONS Olive oil; 1/2 TEASPOON Cayenne pepper; baking paper; 7-10 Tbsp parchment paper; 7-10 Tbsp Kitchen yarn

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 6

500 g red onions
2–3 small twigs rosemary
75 g Sugar
200 ml dry red wine
100 ml White balsamic
2 TABLESPOONS redcurrant jelly
7-10 Tbsp Salt
7-10 Tbsp Pepper
12 (approx. 1 kg) Chicken drumsticks
4 TABLESPOONS Sunflower oil
1 TABLESPOON Sweet peppers
7-10 Tbsp grated rind of 1 untreated lemon
40–50 g Breadcrumbs
50 g ground almonds without skin
1 glass (314 ml/ 290 g Abtg.) roasted peppers
2 TABLESPOONS Olive oil
1/2 TEASPOON Cayenne pepper
baking paper
7-10 Tbsp parchment paper
7-10 Tbsp Kitchen yarn

Directions

1
Onions peel and cut into fine slices. Wash the rosemary and shake dry. Caramelise the sugar in a large pot. Add onions, mix with the caramel and deglaze with 100 ml hot water, red wine and vinegar. Add rosemary, except for something to garnish and season with salt and pepper. Bring to the boil and simmer covered for about 40 minutes. Add redcurrant jelly and simmer without cover for 5-10 minutes. Season onion confit with salt and pepper, remove rosemary and let the confit cool down
2
Wash chicken legs and pat dry. Mix sunflower oil, paprika, lemon peel, approx. 1 heaped teaspoon salt and some pepper. Mix the chicken legs with the seasoning oil in a large bowl. Add breadcrumbs, turn chicken legs in it and put them on a greased pan lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 50-60 minutes
3
Lightly roast the almonds in a pan without fat, remove them immediately and let them cool down. Puree paprika and olive oil and mix with approx. 1/2 tsp. salt and cayenne pepper. Finally stir in almonds
4
Let the chicken legs cool down a little. Cut parchment paper into small squares and place around the thin end of the legs. Tie them up with kitchen string. Arrange pepper-almond dip and onion confit in small bowls. Garnish the onion confit with some rosemary
5
Waiting time approx. 15 minutes