|beans, potatoe with a little herbed quark, chicken drumstick|
After soaking, the drained chicken parts are simply tossed in flour with a little salt and again some spice mix. Best put everything in a plastic bag (closed after of course) and shake and knead a lot.
The parts, now nicely and completely powdered with flour, were fried at both sides in a good amount of oil (but not swimming as deep-fried, just a few centimeters oil will do) until golden, just don't forget to turn the pieces once in a while, and went into the oven for 25 - 30 minutes at 200 degree Celsius: Placed on a baking sheet. After 10 minutes I brushed the parts with a little melted butter. Usually the chicken are fried first at higher than at a lower temperature in the big pan until done, but I think the oven method leads to more crispyness and the crust contains less fat. The chicken meat stays juicy inside but the meat will "melt" in your mouth.
|One peek in the oven: chicken and potatoes|
I boiled some waxy potatoes in their peel until nearly done, but still a little firm inside. Cut them into halves, brushed the cuts with a little oil (from frying) and sprinkled thyme, Paprika and salt, pepper. I placed the potatoes beside the chicken parts on the baking sheet. For serving I made a little bit quark mixed with milk, salt and chopped chives - a much leaner version of sour cream.
For baked beans:
I heated up 1/4 cup brown sugar and let 1 red onion (finely diced) caramelize in the hot sugar. I stirred in 1 good heaped tablespoon tomatoe paste and deglaced with a small can chopped tomatoes. I added a little salt, 1 teaspoon hot mustard powder, 1 can rinsed and drained white beans (530 g small beans). I stirred and let simmer over low heat until the liquid was fairly reduced - 30 minutes. Stirring once in a while is important to prevent burning and to check the amount of liquid. Finally I added more worcester sauce, some more salt, 1 teaspoon smoked chilipepper powder, 1 tablespoon treacle and about 1 teaspoon white wine vinegar. Yes I know, there are recipes where the beans are placed in a castiron pot and the simmering is going on in the oven but this preparation is way quicker. The result is the same.
For the vegetable side dish cabbage salad aka coleslaw:
Just a few leaves chinese cabbage - shredded, 1 carrot - julienned, 1 celery stalk heart (the small young and tender inner stalks) sliced, 1 small red onion - finely sliced, tossed in a dressing made of 3 tablespoons yoghurt, 1 tablespoon mayonnaise, 1 teaspoon mustard, pinch celery salt, salt and pepper and 1 tablespoon white wine vinegar. I don't like soggy coleslaws so I add the dressing just before serving and not hours before.