Chicken Legs with Honey-almond Mushrooms and Asian Lamb`s Lettuce

Summary

Ingredients

For the dressing:

• 1 juice orange (s), juice thereof, approx. 00 ml
• 50 ml balsamic vinegar Modena
• 1 chilli pepper (s), red
• 2 tablespoon olive oil, virgin

For the marinade:

• 70 ml soy sauce
• 10 ml rice vinegar
• Worcestershire sauce, a few drops it
• 1 teaspoon, leveled spice mixture (paprika powder, coriander powder, brown sugar)
• 2 cloves garlic, fresher
• 6 chicken drumstick (s)

For the salad:

• 75 g lamb`s lettuce, cleaned and washed
• 1 onion (s), red
• 1 red pepper (s)
• 1 bunch coriander, fresher

For the vegetables:

• 400 g mushrooms, fresh
• 1 tablespoon honey
• 1 tablespoon almond (s), chopped
• Clarified butter or oil for frying

Moreover:

• salt and pepper

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Instructions

1. For the marinade, mix soy sauce, a good dash of rice vinegar (approx. 10 ml) and a few drops of Worcestershire sauce in a suitable container. Add brown sugar, honey, paprika powder and coriander powder to taste (1 teaspoon). Finally, peel the fresh garlic and press it into the marinade. Mix the chicken drumsticks with the marinade and chill for at least 30 minutes - preferably overnight. There are no limits to the marinade itself. The main thing is that it tastes good.
2. For the dressing, mix the juice of the freshly squeezed orange juice in a ratio of 2: 1 with balsamic vinegar. Means: 100 ml orange juice to 50 ml balsamic vinegar. Then add a finely chopped chilli pepper and a little salt and pepper to the dressing. At the end, whisk with the oil to make a vinaigrette.
3. This amount gives dressing for about 4 servings. I like to keep it and then use it the next day.
4. Wash and clean the lamb`s lettuce and mix with a finely chopped half red onion (depending on size and taste, of course) and a bell pepper. Pluck the coriander and mix in as well. Salt and pepper.
5. Clean the mushrooms, cut them into slices and sear them in a hot pan - preferably in clarified butter, but oil is also possible. Salt and pepper. Add a little honey and sprinkle with the almonds and glaze the mushrooms while swiveling a pan.
6. After marinating, drain the chicken well and vacuum seal, then cook at 73.9 degrees Celsius for 1 hour. Cut the bag at one corner and pour off the liquid. Spread the legs out on a baking sheet and either crunch them briefly under the grill or (as I did) burn them with a Bunsen burner.
7. Brush with the rest of the dressing and serve hot next to the lamb`s lettuce and mushrooms.
8. Tip: If you don`t have a sous vide cooker, you can bake the chicken in the oven.

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