Sage chicken legs with potato-topinambur puree and leaf salad

Name: Sage chicken legs with potato-topinambur puree and leaf salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Jerusalem artichoke; 500 g Potatoes; 16 Chicken drumsticks; 16 leaves Sage; 2 TABLESPOONS liquid honey; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Onion; 4 TABLESPOONS Balsamic vinegar; 1 TABLESPOON Sugar; 3 TABLESPOONS Olive oil; 40 g Butter or margarine; 150 ml Milk; 7-10 Tbsp grated nutmeg; 150 g Baby leaf salad; 7-10 Tbsp wooden skewers

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Jerusalem artichoke
500 g Potatoes
16 Chicken drumsticks
16 leaves Sage
2 TABLESPOONS liquid honey
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Onion
4 TABLESPOONS Balsamic vinegar
1 TABLESPOON Sugar
3 TABLESPOONS Olive oil
40 g Butter or margarine
150 ml Milk
7-10 Tbsp grated nutmeg
150 g Baby leaf salad
7-10 Tbsp wooden skewers

Directions

1
Peel and wash the Jerusalem artichoke and potatoes and cook in plenty of salted water for about 15 minutes. Wash the meat and dab dry. Wash sage and pluck leaves from the stalks. Remove some of the skin from the flesh and place 1 leaf under each.
2
Pin it with wooden skewers. Brush the legs with honey, season with salt and pepper, place on a baking tray lined with baking paper and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
3
manufacturer) Fry for 30-35 minutes.
4
Peel and finely chop the onion. Mix 2 tablespoons of water, vinegar, sugar and onion together. Fold in the oil. Season with salt and pepper. Drain potatoes. Add butter and milk and mash with a potato masher until mashed.
5
Season to taste with salt and nutmeg.
6
Wash the salad, shake dry and mix with the vinaigrette. Remove the chicken legs from the oven and arrange on plates with potato and topinambur puree and a little salad. Add the remaining salad.