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medium
APPROX. 50 mins
Enough For
4 persons
Cookware
Nutritional Value
3913 kJ / 934 kcal (Per person)
Ingredient
- Carbohydrates 12 g
- Sugar 9 g
- Fat 70 g
- Protein 65 g
Allergens
- Gluten
- alcohol
- lactose
Note
To avoid burning, place the roasted pieces of meat on the trivet.
Cooking Equipment
Ingredients
- 2 tbsp sunflower oil
- 6 chicken legs halve and remove the skin
- 3 1/2 ounces boiled ham cut in cubes
- 3 1/2 ounces pearl onions natural (or well rinsed with water)
- 1 yellow pepper core and remove white skin, then cut into strips
- 2 tomatoes peel, cut into cubes
- 1 tbsp flour
- 3 1/2 tbsp full-bodied red wine
- 1 rosemary sprigs pluck off the needles and chop finely
- 1 tsp paprika, sweet
- 1 tsp curry powder
- 3 1/2 tbsp single cream
- Sea salt and black pepper Freshly ground
Instructions
1. Heat the sunflower oil in the frying pan.
2. Brown the chicken pieces until light brown.
3. Place the trivert into the DUROMATIC®, lay the fried chicken pieces on top and season with salt and pepper.
4. Fry the ham cubes briefly, then add the pepperoni, silver onions, paprika and curry powder.
5. Dust with flour, lightly brown and then douse with red wine and cream. Bring to a simmer, stirring constantly.
6. Pour the sauce onto the chicken, distribute the diced tomato and rosemary evenly over it.
7. Close the lid. Cook under pressure at setting 2 for 15 minutes.
8. As soon as the desired pressure level has been reached, start the cooking assistant. The app can be installed free of charge in the corresponding store for iOS and Android
9. At the end of the cooking time press lightly on the pressure indicator stem until no more steam escapes.
10. Place the chicken legs onto the warm serving dish and keep warm.
11. Remove the trivert from the DUROMATIC®, reduce the sauce somewhat, season to taste; and pour over the meat.
12. Serve with potatoes fried in slices.
Origin
Kuhn Rikon
medium
APPROX. 50 mins
Enough For
4 persons
Cookware
Nutritional Value
3913 kJ / 934 kcal (Per person)
Ingredient
- Carbohydrates 12 g
- Sugar 9 g
- Fat 70 g
- Protein 65 g
Allergens
- Gluten
- alcohol
- lactose
Note
To avoid burning, place the roasted pieces of meat on the trivet.
Cooking Equipment
Ingredients
- 2 tbsp sunflower oil
- 6 chicken legs halve and remove the skin
- 3 1/2 ounces boiled ham cut in cubes
- 3 1/2 ounces pearl onions natural (or well rinsed with water)
- 1 yellow pepper core and remove white skin, then cut into strips
- 2 tomatoes peel, cut into cubes
- 1 tbsp flour
- 3 1/2 tbsp full-bodied red wine
- 1 rosemary sprigs pluck off the needles and chop finely
- 1 tsp paprika, sweet
- 1 tsp curry powder
- 3 1/2 tbsp single cream
- Sea salt and black pepper Freshly ground
Instructions
1. Heat the frying pan with the oil to 2/3 heating level.
2. Brown the chicken pieces until light brown.
3. Place the trivert into the DUROMATIC® Comfort, lay the fried chicken pieces on top and season with salt and pepper.
4. Fry the ham cubes briefly, then add the pepperoni, silver onions, paprika and curry powder.
5. Dust with flour, lightly brown and then douse with red wine and cream. Bring to a simmer, stirring constantly.
6. Pour the sauce onto the chicken, distribute the diced tomato and rosemary evenly over it.
7. Close the lid and start cooking assistant of the app. The app can be installed free of charge in the corresponding store for iOS and Android
8. Place the chicken legs onto the warm serving dish and keep warm.
9. Remove the trivert from the DUROMATIC® Comfort reduce the sauce somewhat, season to taste and pour over the meat.
10. Serve with potatoes fried in slices.
Origin
Kuhn Rikon