Chicken drumsticks in almond sauce (Mallorca)

Name: Chicken drumsticks in almond sauce (Mallorca)
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Ingredients: 24 Chicken drumsticks (approx. 75 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Flour; 3 TABLESPOONS clarified butter; 250 g Tomatoes; 2 Onions; 5 Garlic cloves; 1/2 bunch Oregano; 100 g Almond kernels (without skin); 1/4 TEASPOON Cinnamon; 250 ml dry white wine; 1 TEASPOON Instant vegetable stock; 150 ml Milk

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
70 mins

TOTAL TIME
70 mins

Ingredients

Servings: 8

24 Chicken drumsticks (approx. 75 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Flour
3 TABLESPOONS clarified butter
250 g Tomatoes
2 Onions
5 Garlic cloves
1/2 bunch Oregano
100 g Almond kernels (without skin)
1/4 TEASPOON Cinnamon
250 ml dry white wine
1 TEASPOON Instant vegetable stock
150 ml Milk

Directions

1
Wash the legs and pat dry, season with salt and pepper. Turn the legs in flour. Heat clarified butter in a large roasting pan, fry the legs all around (possibly in two portions). Take them out and put them in a baking dish. Put the fat aside in the roasting pan. Carve tomatoes crosswise, pour boiling water over them and let them stand for about 30 seconds.
2
Quench the tomatoes and remove the skin. Dice tomatoes finely. Peel and finely dice onions. Peel garlic and cut into slices. Wash oregano, shake dry, put 1 stalk aside and chop remaining oregano coarsely. Chop the almonds coarsely. Heat frying fat again. Brown the onions and garlic. Add tomatoes, oregano and almonds and fry briefly. Season with salt, pepper and cinnamon. Deglaze with wine, add stock, bring to the boil and simmer openly for about 5 minutes.
3
Heat frying fat again. Brown the onions and garlic. Add tomatoes, oregano and almonds and fry briefly. Season with salt, pepper and cinnamon. Deglaze with wine, add stock, bring to the boil and simmer openly for about 5 minutes. Add milk, bring to the boil, season again with salt and pepper. Put almond sauce into a large ovenproof clay pot or a large casserole dish. Spread the legs on top. Braise in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. Remove from the oven and garnish with oregano. Bread tastes good with it
4
Add milk, bring to the boil, season again with salt and pepper. Put almond sauce into a large ovenproof clay pot or a large casserole dish. Spread the legs on top. Braise in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. Remove from the oven and garnish with oregano. Bread tastes good with it
5
Preparation time approx. 1 hour 10 minutes