Chicken á la duck, Moravian cabbage, potato wedges

Last Updated on August 2, 2024

The duck can be replaced by ordinary chicken. If we follow the procedure below, the chicken roast will smell and taste similar to roast duck. This recipe is for a more economical version, for 6 chicken legs.

Ingredients:

Rule for 6 servings: 6 pcs of chicken legs with skin on 80 g butter 0.5 l

td>black beer

cumin salt For sauerkraut: 2 bags (1 kg) of sauerkraut 1 pk onions 2 tbsp smooth flour 1 tbsp fat sugar salt For potato dumplings: 1 kg of potatoes cooked in their skins the day before

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1 piece of egg 1 tsp salt coarse flour as needed

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water to cook dumplings

Procedure:

Salt and pepper the chicken legs, place them in a baking dish

Place a knob of butter, lightly baste with beer, cover and place in a preheated oven at 200°C, bake, basting occasionally, basting with beer and pouring over the juices from the broth, uncovered for the last 30 minutes

Turn the oven to broil./li>

Remove the chicken from the oven, serve with cabbage and potato dumplings, lightly basted with the juices from the fat.

Potato dumplings:

Peel and grate potatoes cooked the day before, add eggs, salt, coarse flour as needed

Make a non-sticky dough

Make the potatoes into a dough.li>Roll out the rolls and cut them into about 5 cm long logs

Soak them in boiling water until they float, pull them out with a colander and let them drain thoroughly.

Cabbage preparation:

Dump the cabbage into a saucepan, add a little water, put on a heat source, simmer under a lid until soft

Stir in the roux made with flour and fried onion

Season with salt and sugar, stir and simmer for a few more minutes.

Moravian cabbage