INGREDIENTS • 4 tbsp olive oil, divided • 6 skinless chicken legs • 1/2 cup white wine • 1 cup chicken broth • 2 rosemary sprigs • 4 garlic cloves, peeled • 3 potatoes • 8oz Grated mozzarella • Salt and freshly ground black pepper • 1 1/2 cups flour • 1 tsp cayenne pepper • 1 tsp dry mustard powder • 4 eggs, whipped • 150g panco METHOD 2. In a large skillet over medium heat, add 2 tablespoons of olive oil. Fry the chicken legs on all sides, then pour the wine into the pan. Cook for 3-4 minutes, then add chicken broth, sprigs of rosemary and garlic cloves. Bring to a boil, then reduce heat to low. Cover the pan and cook for 45 minutes. 3. While the chicken is cooking, rub the potatoes with the remaining 2 tablespoons of olive oil, wrap in foil and bake in the oven at 425F/200C for about 1 hour until it is completely soft. Allow to cool slightly, then peel and shred into a large bowl. 4. As soon as the chicken is tender, remove it from the pan and remove the bone, putting it for later, then shred the chicken meat with a mixer and add to the bowl with potatoes. Add half the mozzarella, season with salt and pepper and mix, then leave to cool completely. 5. When it cools down, divide the potato mixture by 6 and, working one at a time, form the circle on the palm. Add a pinch of the remaining chopped mozzarella and place a clean bone on top of the cheese. Using your palm, begin to form a flattened potato circle around the bone and cheese to form an oval croquet with a bone sticking out of one side. Repeat with the remaining 5 bones, then place the croquettes in the refrigerator for 1 hour. 6. Heat a large saucepan with oil to 180 degrees. 7. In one bowl, add flour, cayenne pepper, mustard powder and a little salt, pepper. In the second bowl, beat the eggs, and in the third bowl, place the panco. 8. Dip the chicken croquettes into the flour, then into the egg mixture and then into the panco. Dip again in the egg, and then a second time in panko. 9. Place the chicken in hot oil and cook for 10 minutes until golden brown.
2. Chicken roll
INGREDIENTS 3 chicken breasts; sliced cheese; sliced ham; sliced bacon. METHOD
Slice chicken breast in half horizontally, to make 2 thin cutlets. Use meat mallet to even out each piece of chicken.
Cut chicken cutlet in half, top each half with a slice of ham and sliced cheese, roll tightly and wrap bacon around. Secure with a toothpick.
Fry over medium heat with some vegetable oil for 6-8 minutes.
Optionally remove toothpicks halfway through to brown chicken rolls evenly on each side.
3. Bacon chicken breasts
INGREDIENTS 3 chicken breast; bacon strips; ½ cup brown sugar; 2 tsp garlic, minced; salt and pepper. METHOD
Preheat oven to 190C/375F.
Combine brown sugar with garlic powder.
Season chicken breasts with salt and pepper. Spread half of the sugar mixture on top of each chicken breasts.
Layer bacon strips on top of each other, over flipping slightly, place chicken breast on top and wrap bacon around.
Carefully transfer chicken breast on a parchment covered baking sheet and top with leftover sugar mixture.
Bake for 25-30 minutes, brushing with caramelized sugar and meat juices every 10 minutes.
About us:
‘CookistWow’ offers you everyday fresh, fun and easy recipes. You can find the best quick and easy to make recipes, simple meal planning ideas and cooking techniques.
Subscribe to Cookist Wow: http://cooki.st/LaxZR
Have fun with us: http://cooki.st/U93B4
Follow us:
Facebook: https://www.facebook.com/CookistWow/
Instagram: https://www.instagram.com/cookistwow/
For any content use please feel free to contact
licensing@ciaopeople.com
https://video.cookist.com/video/an/XU6ZFOSwFFUiiF_t