Crisp-fried chicken leg fillet with balsamic vinegar and fennel seed-infused red cabbage, pickled sauerkraut and roasted tomatoes
Wine suggestion: 2019 Chapoutier Crozes-Hermitage Les Meysonniers, Rhône, France, item no. 74136.
We have a vintage that explodes in its acidity already at the first sniff; here we find bacon, salami and animal notes wrapped in layers of leaves, white pepper and dark berries such as blackcurrants, cherries and wild strawberries. The violin note comes with aeration, as do the herbal notes along with licorice root. The flavor has Chapoutier’s more sophisticated, slender style without lacking in richness, and there is certainly an unbridled dark berry fruitiness and strength in the tannins that speak of a vintage with the structure for several years of development. The acidity is sharp and accompanies the herbal and lingering finish.
This is an incredibly delicious and exceptionally food-friendly vintage of wine we have. The fine texture of the dish works with the wine’s herbaceous and spicy notes, and the crispy fried chicken meat brings out the fruit in the wine in a phenomenal way.
- Category: Chicken leg fillets
- Cuisine: Main course
Ingredients
4 people
- 800 grams chicken thigh fillet
- Red cabbage, four parts, about 500 grams
- Cherry tomatoes
- 1 Cauliflower ravioli
- Salt, sugar, vinegar
- 1 chop the primor onion
- Fenugreek seeds
- Leaf parsley
- Balsamic vinegar
- Black peppercorns
- Sea salt
- Butter
Instructions
- Thinly slice the cauliflower. Add the vinegar mixture with chopped fresh parsley and set aside to cool.
- Turn on the oven to 175 C°. Roast the cherry tomatoes that you have halved in the oven with a little salt and olive oil. They should lose their liquid and become more solid.
- When the cherry tomatoes are ready, raise the temperature to 200 C and divide the red cabbage into four parts. Arrange in a mold and add olive oil, balsamic vinegar, salt and fennel seeds. Roast in the oven so that you get some surface but still retain the crunch and don't cook it completely soft.
- Brown the chicken leg fillets with the skin side down in butter. Don't skimp on the fat as you want a crispy surface. The skin should be crispy before you turn and fry the other side. Season with salt and pepper. Remove and stir the onion in the fat from the chicken. It should soften slightly.
- Serve the chicken leg fillets with red cabbage, cauliflower and roasted tomatoes.