🍽️ Crispy Potato Cubes with Chicken Drumsticks in Wine Vinegar Sauce

Name: Crispy Potato Cubes with Chicken Drumsticks in Wine Vinegar Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 4 chicken drumsticks; 1 tbsp olive oil; 5 tbsp red wine vinegar; 1 tbsp butter; 100 ml white wine; 4 garlic cloves; 1 large tomato (ripe); 2 sprigs tarragon (chopped); 1 tbsp parsley (finely chopped); sea salt; pepper (from the mill); 4 potatoes; 3 tbsp olive oil; 1 tsp butter; 200 g beans (freshly cooked); 1 tbsp parsley (coarsely chopped); sea salt; pepper (finely ground)

507 kcal · 30 min · 4 servings

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Ingredients

4 chicken drumsticks
1 tbsp olive oil
5 tbsp red wine vinegar
1 tbsp butter
100 ml white wine
4 garlic cloves
1 large tomato (ripe)
2 sprigs tarragon (chopped)
1 tbsp parsley (finely chopped)
sea salt
pepper (from the mill)
4 potatoes
3 tbsp olive oil
1 tsp butter
200 g beans (freshly cooked)
1 tbsp parsley (coarsely chopped)
sea salt
pepper (finely ground)

Instructions

1. Wash the tomatoes thoroughly. Remove the hard stem at the top. Cut the flesh into small cubes.
2. Peel the garlic cloves. Separate the chicken drumsticks into the thigh and the drumstick.
3. Heat the oil in an oven-safe pan. Fry the chicken pieces thoroughly on all sides.
4. Season the meat with salt and pepper.
5. Pour the vinegar and butter into the pan. Let the mixture come to a brief boil.
6. Let the vinegar reduce slightly until the liquid has decreased.
7. Pour the white wine into the pan. Bring the sauce back to a boil.
8. Fold in the tomato cubes and garlic cloves into the sauce.
9. Strip the tarragon leaves and stir them into the pan.
10. Place the pan in the preheated oven. Cook the chicken at 150 degrees for 30 to 35 minutes.
11. Peel the potatoes while the chicken is cooking. Cut them into 1.5 to 2 centimeter cubes.
12. Boil the potato cubes in plenty of salted water for 5 to 8 minutes. This process is called blanching (briefly cooking in boiling water).
13. Drain the water. Let the potatoes drain well.
14. Heat the oil in a separate pan over high heat.
15. Fry the potato cubes in it for about 15 minutes. Turn them constantly so they become crispy.
16. Season the potatoes with salt and pepper.
17. Stir the butter into the potatoes. Keep them warm over low heat.
18. Take the pan with the chicken out of the oven.
19. Taste the sauce with salt and pepper. Adjust if necessary.
20. Finely chop the parsley and stir it into the sauce.
21. Plate the potato cubes and chicken pieces.
22. Sprinkle fresh parsley over the dish.
23. Serve the beans on the side.

Nutrition per serving

kcal: 507
Protein: 31 g · Fett/Fat: 31 g · Carbs: 20 g