"Limoncello" chicken drumsticks

"Limoncello" chicken drumsticks

Total: 2 hr 20 Min. | Active: 30 Min.
Nutritional value / people: 450 kcal
, Fat: 24 g
, Carbohydrate: 24 g
, Protein: 28 g

Ingredients

4 people

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

Marinade

½tbsp rosemary needles
1 garlic clove
2tbsp lemon liqueur (e.g. limoncello)
2tbsp olive oil
a little pepper

Chicken legs

4 chicken thighs
1tsp salt
1 oil
1dl white wine
1dl chicken bouillon

Potatoes and sauce

600g waxy potatoes
1 organic lemon
40g caper berries
1tin chopped tomatoes (240 g)
½tsp salt
a little pepper
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How it's done

Marinade

Finely chop the rosemary, press the garlic, mix with the lemon liqueur, oil and pepper. Separate the chicken legs into thighs and drumsticks, toss in the marinade. Cover and marinade in the fridge for approx. 1 hr.

Chicken legs

Remove the chicken, pat dry, season with salt. Heat the oil in a frying pan, brown the chicken legs for 5 mins. on each side, remove. Wipe the cooking fat from the pan, add the wine and stock, bring to the boil, add the chicken, cover and braise on a low heat for approx. 25 mins.

Potatoes and sauce

Slice the potatoes, grate the lemon zest, add both to the chicken along with the drained caper berries and the tomatoes, season. Cover and leave to finish braising for approx. 25 mins.

Good to know
Serve with: Spinach pasta
Tip: Replace the caper berries with pitted green olives.

How-tos

Cutting and chopping herbs

Cutting and chopping herbs

Skinning tomatoes

Skinning tomatoes

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