Fried chicken leg strips with potatoes and tomatoes

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Peel the potatoes, wash them thoroughly and cut in half. Cook in boiling salted water for about 20 minutes. In the meantime peel onions and cut them into slices. Peel garlic and chop roughly. Wash, clean and halve the tomatoes. Wash the rosemary, shake dry and pluck the needles from the twigs

2. 2

   Mix tomatoes, onion slices, garlic, rosemary, salt, pepper and olive oil. Spread over a good half of a fat pan of the oven and cook in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for about 10 minutes. Meanwhile, wash the meat, pat dry and cut each leg into 3-4 pieces. Grate cheese finely. Drain potatoes, add butter in flakes and shake well covered briefly.

3. 3

   Spread potatoes on the free side of the fat pan, sprinkle with Parmesan cheese and cook for another 15-20 minutes at the same temperature. Heat the oil in a large pan and fry the meat for 8-10 minutes on each side. In the meantime, mix the apple syrup and soy sauce. Season meat on both sides with salt and pepper. At the end of the frying time, brush the skin side with soy sauce mixture and fry briefly on the skin side again.

4. 4

   Wash the basil, shake dry and chop finely. Mix crème fraîche and pesto and sprinkle with basil. Arrange vegetables, potatoes and meat in deep plates. Add crème fraiche

Nutrition Facts

KCAL
840 kcal

CARBS
34 g

FATS
57 g

PROTEINS
45 g