Chicken in an Asian-inspired dish: sautéed with delicious tomatoes and leeks, served with young potatoes.
Ingredients
- Fresh basil – 1 teaspoon
- Onion – 390 g
- Black pepper – 1 pinch
- Butter – 30 g
- Rapeseed oil – 80 ml
- Sun-dried tomatoes – 150 g
- Leeks – 300 g
- Salt – 1 pinch
- Young potatoes – 700 g
- Chicken drumsticks – 8 pieces
- Light beer – 500 ml
- Garlic cloves – 2 pieces
Preparation
- Rinse and pat dry the drumsticks, remove any excess skin. Season the meat with salt and pepper. In a pot (suitable for the oven), heat about 80 ml of rapeseed oil, then add 20 g of butter. Sear the meat on each side until golden brown.
- Slice the onion into wedges. Crush 2 cloves of garlic with salt. Set aside.
- Transfer the seared chicken to a plate, and pour off any excess fat from the pot into a bowl.
- In the same pot used for searing the drumsticks, add 10 g of butter, crushed garlic with salt, and sliced onion. Sauté everything. After a while, reduce the heat and add the sliced leeks. Sauté everything for about 2 minutes over low heat, stirring occasionally. Season with salt, add 150 g of sun-dried tomatoes and a teaspoon of dried basil. Mix everything again, add the chicken to the pot, and pour in 500 ml of light beer. Cover the pot, briefly bring to a simmer, then place it in the preheated oven at 190°C (convection) or 210°C (top-bottom) for 45 minutes. If the meat is not yet tender, leave it for an additional 15 minutes.
Serving: Serve the finished dish with young potatoes.
