Ingredients
-
2 tbs Olive oil
-
500 g Chicken2 pieces legs
-
Salt
-
Black pepper
-
2 cloves Garlic
-
125 g Mozzarella
-
25 g Parmigiano reggiano
-
50 ml Water
-
40 g Pine nuts
-
100 g Cherry Tomatoes
-
2-3 leaves of Basil
-
50 ml Balsamic vinegar
-
1 tbs Sugar
Directions
A must try recipe. Tender meat, creamy sauce of mozzarella and parmigiano, little scent of garlic. Fresh final of tomatoes, basil and pine nuts. And the outstanding balsamic reduction, of course. Soo Tasty with Soo Foodies!
- Add the garlic last in the frying process to avoid any bitterness
- Brown the pine nuts for just a minute
- It is recommended that you add the salad after transferring the chicken legs into new plate. Thus, you avoid mixing the fresh vegetables with the cooking fat
- Fresh main dish for the summer days
Steps
|
1
Done
|
Heat the olive oil into frying pan. Flavor the chicken legs with salt and black pepper and put them into the pan with the skin down to melt its natural fat. Fry both sides until golden brown. Finally add the garlic. |
|
2
Done
|
Slice the mozzarella and grate the parmigiano reggiano. Arrange them over the chicken legs and pour the water in. Close with the lid and put in preheat oven at 180 C to cook for 30 minutes. Brown the pine nuts for 1-2 minutes in a hot frying pan. This will help them release their full aroma. |
|
3
Done
|
Put the balsamic vinegar and the sugar into small frying pan and bring to boil. Reduce the heat and stew until the mixture reduces in half. Slice the tomatoes and the basil. Take out the chicken, serve and add the fresh vegetables around. Sprinkle with the pine nuts and the balsamic reduction. |
