Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 4 chicken leg (s)
- 2 shallot (s), cut into rings
- 100 g bacon, smoked, finely diced
- 1 teaspoon ginger, finely chopped
- 1 pinch (s) ground cinnamon
- 1 pinch (s) nutmeg, grated
- 150 ml water
- 150 ml verjuice, (juice pressed from unripe grapes)
- 4 egg yolks
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Leave the bacon in a saucepan, fry the salted chicken legs with the onion rings on all sides. Add the seasoning, water and 50 ml verjuice.
- Let the lid stew for approx. 45 minutes.
- At the end of the cooking time, mix in the egg yolk with the remaining verjuice and bring to the boil briefly over a mild heat.
- It should be a thick sauce.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below