Crispy sage chicken strips with bean vegetables

Name: Crispy sage chicken strips with bean vegetables
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 Organic chicken legs (approx. 250 g each; if necessary have the bones removed by the butcher); 4 Stem(s) Sage; 1–2 Organic lemons; 7-10 Tbsp Pepper, salt, sugar; 8 TABLESPOONS Olive oil; 3 Onions; 2 Garlic cloves; 1 TABLESPOON Tomato paste; 500 g chunky tomatoes; 2 can(s) (425 ml each) giant white beans

AUTHOR
Louis Ramirez

DIFFICULTY
not easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 Organic chicken legs (approx. 250 g each; if necessary have the bones removed by the butcher)
4 Stem(s) Sage
1–2 Organic lemons
7-10 Tbsp Pepper, salt, sugar
8 TABLESPOONS Olive oil
3 Onions
2 Garlic cloves
1 TABLESPOON Tomato paste
500 g chunky tomatoes
2 can(s) (425 ml each) giant white beans

Directions

1
Boning chicken legs. Cut chicken into bite-sized pieces. Wash the sage, dab dry and remove the leaves. Coarsely chop half of the sage. Wash 1 lemon hot, dab dry and finely grate the peel.
2
Squeeze 1-2 lemons. Mix 4-5 tablespoons juice, lemon peel, chopped sage and 1⁄2 tsp. pepper. Stir in 4 tablespoons of oil. Mix chicken meat and marinade well. Cover and leave to stand for at least 1 hour.
3
Peel onions and garlic. Cut onions into large cubes, chop garlic finely. Heat 4 tablespoons of oil in a saucepan. Sauté onions and garlic in it. Add tomato paste, chunky tomatoes and 1⁄4 l water.
4
Bring to the boil and simmer for 5-6 minutes. Drain beans, rinse and drain well. Add to the sauce and simmer for about 4 minutes. Season with salt, pepper and 1 pinch of sugar.
5
Heat two pans without fat. Fry the meat together with the marinade for about 10 minutes while turning it until crispy. After about half of the frying time, add the remaining sage leaves and fry with the meat. Season meat with salt and pepper.
6
Arrange on the bean vegetables. Serve with baguette.