Chicken legs and chutney (picnic)

Name: Chicken legs and chutney (picnic)
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 6 small chicken legs (approx. 150 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Egg; 100 g Flour; 1 Stalk sage; 100 g Breadcrumbs; 2 TABLESPOONS grated parmesan cheese; 250 g Raspberries; 250 g red currants; 2 Onions; 1/2 bunch Thyme; 3 TABLESPOONS demerara sugar; 1 TEASPOON Mustard seeds; 100 ml Fruit vinegar; baking paper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

6 small chicken legs (approx. 150 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Egg
100 g Flour
1 Stalk sage
100 g Breadcrumbs
2 TABLESPOONS grated parmesan cheese
250 g Raspberries
250 g red currants
2 Onions
1/2 bunch Thyme
3 TABLESPOONS demerara sugar
1 TEASPOON Mustard seeds
100 ml Fruit vinegar
baking paper

Directions

1
Wash the legs and pat dry. Season with salt and pepper. Whisk the egg. Turn the legs in flour and egg one after the other. Place about 2 sage leaves on each leg.
2
Mix breadcrumbs and parmesan. Turn the legs in it. Put them on a baking tray lined with baking paper. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes. For the chutney, select the fruits and strip the currants from the panicles. Peel and finely dice onions. Wash and chop the thyme. Mix berries, onions, thyme, brown sugar, mustard seeds and vinegar in a pot and simmer for about 20 minutes. Pour the chutney hot into clean, sealable glasses.
3
For the chutney, select the fruits and strip the currants from the panicles. Peel and finely dice onions. Wash and chop the thyme. Mix berries, onions, thyme, brown sugar, mustard seeds and vinegar in a pot and simmer for about 20 minutes. Pour the chutney hot into clean, sealable glasses. Serve with the chicken legs