Pollo Fino Mediterraneo with Crispy Rosemary and Potato Wedges

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 45 mins
Total Time 5 hrs 15 mins
Course Main Course
Cuisine European
Servings (Default: 3)

Ingredients

  • 6 boneless chicken legs (Pollo Fino)
  • 2 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon mustard, medium hot
  • 1 teaspoon, leveled honey
  • 1 clove garlic
  • 4 sprigs thyme
  • 2 sprigs rosemary
  • 2 leaves sage
  • 0.5 ½ bunch chives
  • 0.25 ¼ bunch parsley
  • 0.25 ¼ bunch dill
  • 1 teaspoon, leveled salt
  • 0.25 ¼ teaspoon, leveled paprika powder, noble sweet
  • 0.25 ¼ teaspoon, leveled pepper

For the baked potatoes: (rosemary and potato wedges)

  • 600 g potato (s), small (e.. ourmet potatoes or triplets)
  • 300 ml salt water
  • 3 bay leaves
  • 4 sprigs rosemary
  • 2 tablespoon olive oil
  • 2 cloves garlic)
  • 0.5 ½ teaspoon, crushed paprika powder, noble sweet
  • 1 teaspoon salt
  • 0.25 ¼ teaspoon, leveled pepper
  • 0.25 ¼ teaspoon, cut caraway seeds, possibly
Pollo Fino Mediterraneo with Crispy Rosemary and Potato Wedges
Pollo Fino Mediterraneo with Crispy Rosemary and Potato Wedges

Instructions

  1. Marinade the boned chicken thighs and the potato wedges about 4 hours beforehand.
  2. Chop all herbs and garlic cloves as finely as possible and season with olive oil, balsamic vinegar, mustard, honey, salt, paprika and pepper. Mix together with the boned chicken thighs in a freezer bag and let steep in the refrigerator for about 3 hours. Important: it is essential to use fresh herbs for a full herbal taste!
  3. For the rosemary potato wedges, pre-cook the gourmet potatoes (are very small potatoes with a fine skin) whole (with skin) in boiling salted water with bay leaves for approx. 5 - max. 10 minutes (depending on the size of the potatoes). Then let cool a little, then divide or quarter.
  4. Chop the rosemary and garlic cloves very finely, mix with olive oil, paprika, salt and pepper (if you like: also with caraway seeds) and mix carefully with the potatoes in a mixing bowl. Let it soak in the refrigerator for about 3 hours.
  5. After the chicken legs and potatoes have been pulled through nicely, preheat the oven to 180 ° C (convection).
  6. Take the chicken legs out of the marinade and remove some of the herbs (they would only burn later). Filter the remaining marinade through a sieve and place the filtered herbs on the bottom of a smaller baking dish.
  7. Fry the cleaned Pollo Fino briefly in a hot pan on the skin side until the skin is lightly tanned. Then place them close together, with the skin side up, in the baking dish on the bed of herbs.
  8. Bake for about 40 - 45 minutes until crispy. Brush the skin side 2 - 3 times in the first 20 minutes with light salt water.
  9. Bake the potato wedges with the marinade in another baking dish together with the chicken legs until crispy brown.
  10. A light tomato and mozzarella salad and a cool white wine go well with it.

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