Chicken filoque
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The horror of the school days; the canvas is actually quite excellent when done carefully and with time.
Ingredients for six
6 chicken legs (chicken, of course, if you can find it somewhere);2 dl cream 1 tbsp curry 2 bay leaves salt and pepper
Oven preheats to 200C. Put the chicken drumsticks in the baking tray, skin side up. Pour 3 dl of water into the pan so that the skin of the bird comes to the surface. Add a couple of bay leaves, salt and pepper to taste. Roast the chicken drumsticks in the oven for 45 minutes, until the skin crisps and the meat comes off the bones, almost blowing.
Take the chicken drumsticks to a cutting board and tear the meat and skin off the bones. Cut the larger pieces into smaller pieces. Pour the broth into a tureen. Add my grated meat and cream. Season the chicken cutlets with curry and cook in the pot for 15 minutes.
Serve the chicken cutlets with rice and redcurrant or blackcurrant jam.
Rice and redcurrant or blackcurrant jam.
