Chicken leg in almond crust with Brussels sprouts, gorgonzola sauce and wild rice mixture
easy
35 mins
35 mins
Ingredients
- 150 g Long grain wild rice mix
- 7-10 Tbsp Salt
- 500 g Brussels sprouts
- 8 Chicken drumsticks (approx. 100 g each)
- 7-10 Tbsp Pepper
- 2 Eggs (size M)
- 40 g Flour
- 75 g crushed almonds
- 5 TSP Oil
- 75 g oblong shallots
- 3 Stem(s) Thyme
- 600 ml Vegetable broth (instant)
- 100 g Whipped cream
- 75 g Gorgonzola cheese
- 1-2 TEASPOONS Lemon juice
- 1 pinch Sugar
- 1-2 TEASPOONS Butter
- 1 TEASPOON pink berries
- 7-10 Tbsp Thyme
Directions
- 1
Put rice, 350 ml water and salt in a pot and bring to the boil. Cook over low heat for about 20 minutes and let it rest for 10 minutes. Meanwhile clean and wash the Brussels sprouts and cook in little boiling salted water for about 15 minutes.
- 2
Wash chicken legs, pat dry and season with salt and pepper. Whisk eggs, season with salt and pepper. Turn chicken legs first in flour, then in egg and finally in almonds. Heat 4 teaspoons of oil in a frying pan and fry chicken legs over medium heat while turning for about 15 minutes.
- 3
Peel the shallots and quarter them lengthwise. Heat 1 teaspoon of oil in a small saucepan, fry the shallots and 2 sprigs of thyme. Deglaze with vegetable stock, bring to the boil and stir in cream. Let it boil down for about 5 minutes.
- 4
Take it off the heat and stir in the gorgonzola until it melts. Remove thyme stalks. Season the sauce with lemon juice, pepper and sugar. Drain sprouts, toss in butter and sprinkle with pink berries.
- 5
Arrange chicken legs, sprouts and sauce. Garnish with thyme. Serve with rice.
Nutrition Facts
840 kcal
44 g
51 g
49 g
More Delicious Recipes
