Chicken Legs with Verjuice
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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.
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