Braised chicken parts

Name: Braised chicken parts
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Chicken breasts (à approx. 300g); 2 Chicken legs (approx. 200 g each); 1 collar Soup Greens; 2 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 1 piece(s) Star Anise; 4 Juniper berries; 2 Cloves; 1 TEASPOON colourful peppercorns; 200 ml White wine; 1 kg baby potatoes; 2 TABLESPOONS Oil; 1 Rosemary stalk; 3-4 Tbsp Honey; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp Lemon and parsley

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Chicken breasts (à approx. 300g)
2 Chicken legs (approx. 200 g each)
1 collar Soup Greens
2 TABLESPOONS clarified butter
7-10 Tbsp Salt
1 piece(s) Star Anise
4 Juniper berries
2 Cloves
1 TEASPOON colourful peppercorns
200 ml White wine
1 kg baby potatoes
2 TABLESPOONS Oil
1 Rosemary stalk
3-4 Tbsp Honey
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp Lemon and parsley

Directions

1
Halve chicken breasts, wash legs and breasts and pat dry. Clean, wash and cut the soup greens into small pieces. Heat lard in a roasting pan. Fry the chicken parts for about 10 minutes while turning them and season with salt.
2
Add soup greens, star anise, juniper berries, cloves and peppercorns. Deglaze with white wine and 1/4 litre water. Cook without lid in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes.
3
In the meantime, wash the potatoes and cook in boiling salted water for about 15 minutes. Peel and quarter them. Shortly before serving, fry them in hot oil for about 5 minutes, turning them over. Pluck rosemary needles from the twig.
4
Season potatoes with salt and rosemary. Season chicken parts with honey and lemon juice. Serve everything garnished with lemon and parsley.