- “Aubergine w. mixed Vegetables”
- “Celery Root Soup” with mixed Vegetables
- “Eggplant Paradise”
- Fruit Tart with Fresh Berries-“OBSTKUCHEN”
- “Sultan’s Lamb Stew”
- “Fish Bouillabaisse”
- “Salmon Teriyaki Skewers with Ginger Soy Dressing “
- “Créme Caramel”
- Mixed Green Salad with Poached Pear and Boursin Cheese
Daily Archives: February 27, 2011
The lemon slices with the Rosemary gives this simple chicken dish a great taste. This great dish is easy and quick enough to serve as a weeknight dinner, or it can be served with its unique flavor for entertaining as well.
Prep Time : 20 min Cook Time : 40min Ready Time : 60min Servings : 4 serving
4 Chicken Legs ( cleaned and dried)
4 Shallots ( peeled/ washed)
5 Garlic cloves ( peeled)
5 fingerling Potatoes ( peeled/washed)
1 Lemon ( washed and sliced into round circles)
3 Large fresh rosemary sprigs
Sea Salt to taste
1 tsp mixed whole pepper
1/2 tsp ground paprika
2 1/2 tbsp Olive Oil
To assemble the dish, first place the chicken legs with all the ingredients and 1 1/2 tbsp olive oil into a deep dish. Mix all of them well, including the lemon slices! ( Except Rosemary!)
Deliver the chicken mixture into a metal deep pan, with the rest of the olive oil. Place the chicken on the bottom and layer the rest by placing the potatoes, shallots, and lemon slices on top of the chicken as well, then place the rosemary sprigs on very top.
Close the lid of the pan and cook covered. Let the chicken simmer and leave it cooking for 20 min without opening the lid on medium-low.
After 20min turn the chicken pieces on the other side to brown them equally and close the lid again to cook covered on medium-low heat for another 15-20min or until the juice left very little on the pan.
Serve with Rice Vermicelli ( i will post that recipe as well) and side of vegetable ( asparagus is a great side for this dish).