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Back chicken with potato casserole

Back chicken with potato casserole
Quantity Ingredient
300 g Potatoes
Garlic
Pepper & Salt
Herbs of Provence
100 g Grated Gouda
1 Organic egg
0,125 l Cream
10 g Butter
2 Chicken legs
2 tbsp Wheat Flour Type 405
4 tbsp Breadcrumbs flour
1 tbsp Parsley

For Back Hendl with potato casserole I prepared two meaty chicken legs in the deep fryer. First preheat the oven to 180° for the potato casserole. Peel and rinse the potatoes and plane them into thin slices with the food processor. Cut the garlic in half and rub out two small casserole dishes or one larger casserole dish with the cut surface of the garlic. Fill the potatoes in layers. Season each potato layer with pepper, salt and herbs of Provence. Sprinkle some gouda, grated, over the potatoes and add another layer of potato. Finally, sprinkle the remaining Gouda on the potato casserole. Whisk a medium organic egg with cream and pour over the potato casserole. Bake the potato casserole on the middle shelf for approx. 55 minutes. About 15 minutes before the end of the baking time, cover the potato casserole with baking paper. For the Back Hendl, preheat the frying fat in the deep fryer to 180°. To calculate the calories I have only given the actually consumed amounts of flour and breadcrumbs. Turn chicken legs in sufficient flour, beat off and pull through whisked egg. Turn the chicken legs in plenty of breadcrumbs and bake for approx. 10 minutes in hot frying fat until they float. Serve Back Hendl with potato casserole and garnish with parsley.

Servings: 2, Difficulty: 
Preparation time: 20 minutes, Total duration: 1 hour

All data per serving:
Calories
Carbohydrates
Protein
Fat
1121 kcal
58 g
68 g
68 g

(C)opyright by Marions Kochbuch