Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Salt the chicken
Vegetables
Rhubarb sauce
To fry the chicken
How it's done
Salt the chicken
Salt the skin side of the chicken, place the chicken on a plate (skin side up), place in the fridge for approx. 2 hrs.
Vegetables
Mix the vegetables, oil and salt on a baking tray lined with baking paper.
To roast
Approx. 35 mins. in the centre of an oven preheated to 200°C. Keep warm in the switched-off oven.
Rhubarb sauce
Heat the oil in a pan. Sauté the shallot and garlic for approx. 3 mins. Add the rhubarb and cook for approx. 2 mins. Pour in the balsamic and reduce a little. Add the stock, sugar, salt and pepper, cover and simmer for approx. 10 mins.
To fry the chicken
Pat the chicken dry. Place the chicken in a non-stick frying pan (skin side down), season, heat gently and fry for approx. 15 mins. until crispy, turn and fry for a further 10 mins. Serve the chicken with the vegetables and rhubarb sauce.
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