Summary

Ingredients

• 2 chicken leg (s)
• 1 tablespoon flour, heaped
• 2 tablespoon parmesan, heaped
• salt
• 2 teaspoons curry powder (less if necessary)
• Pepper, freshly ground
• olive oil
• 1 glass white wine
• 200 poultry stock
• sour cream or cream or cremefine or similar.

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Instructions

1. Heat the oven to 220 ° C.
2. Wash the chicken parts, pat dry carefully and cut away any excess skin at the edge. Mix the flour, parmesan, salt, curry powder and a little pepper in a flat plate.
3. Heat olive oil in a pan, fry the chicken on both sides. Remove from the pan and turn in the Parmesan mixture, using a spoon to season the sides as well. Place with the skin side down in an ovenproof dish (greased if necessary) and place in the oven for 20 minutes. Then turn and pour into the tube for another 15 minutes, skin side up.
4. Mix the roast set with the rest of the parmesan mixture. Deglaze with white wine and let it boil down a little. Pour poultry stock on top and then reduce the sauce to the desired consistency.
5. If you want, the sauce can also be refined with cream, sour cream or cremefine, but also with flakes of butter. Because of the flour from the Parmesan mixture, this is not absolutely necessary for the binding.
6. Serve the cooked chicken with the sauce.
7. I like it best with a green vegetable, e.g. green beans, broccoli, cabbage sprouts - depending on the season, also chard or leaf spinach. Noodles go well with the sauce as a side dish, but a fresh baguette is also an excellent accompaniment to the sauce.