How to Make Award-winning Sig's chicken with kaletts, pears and rosti - Free download

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We hope you got insight from reading it, now let's go back to sig's chicken with kaletts, pears and rosti recipe. You can cook sig's chicken with kaletts, pears and rosti using 20 ingredients and 5 steps. Here is how you do it.

The ingredients needed to prepare Sig's chicken with kaletts, pears and rosti:

1. You need 1 tablespoon of extra virgin olive oil.
2. You need 400-500 g of chicken legs.
3. Take 1 of white onion.
4. Use 2 of small shallots.
5. Use 1 of sweet pear.
6. Get 50 g of pecan nuts, halved.
7. Provide 150 of kaletts (small baby kales) or other dark green new cabbage.
8. Use of For rosti.
9. Provide 2 of large floury potatoes.
10. Provide 2-3 tablespoons of clarified butter or duck fat.
11. You need 2-3 tablespoons of sunflower oil.
12. Prepare of Sea salt and black pepper.
13. Take of For the sauce.
14. Take 1 tsp of plain flour.
15. Use 1 tablespoon of sun dried tomato paste.
16. Get 400 g of tin chopped tomatoes with garlic.
17. Provide 125 ml of hot vegetable stock.
18. Take 1 dash of Worcestershire sauce (do not use soya sauce).
19. Prepare Pinch of fresh ground black pepper.
20. Prepare of Good pinch salt.

Instructions to make Sig's chicken with kaletts, pears and rosti:

1. Preheat oven to 180°C.Heat the oil in a large ovenproof frying pan. On the stove heat the oil in the frying pan, brown chicken from all sides. Peel large floury potatoes, boil them in salted water for about 10 minutes. Leave to cool then grate them. Put the potatoes into a towel and squeeze out any excess water then season the potatoes with black pepper and ground sage. Heat the duck fat or clarified butter. Make one large pattie or several small ones, cook rosti from both sides until crisp..
2. Drain away any excess fat from chicken, add thinky sliced onion,shallots and pears to the pan gently cook for about minutes 4- 5 minutes, stirring it all together..
3. For the sauce combine the sauce ingredients in a dish or bowl, whisk thoroughly add the sauce and the kaletts, transfer dish or pan to oven, cook until chicken is done..
4. Serve the chicken with the thick,sticky sauce poured over..
5. .

Combine oil and sage in a bowl, and brush over thighs. Drain the pears, reserving the liquid. Combine the reserved pear liquid, wine, soy sauce, cornstarch and thyme in a small bowl; mix until the cornstarch is dissolved. Heat the oil over medium-high heat in a large skillet; add the chicken breasts and brown well on both sides. Butterfly cakes are a baking classic and are absolutely brilliant to make with children.

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