Ingredients:
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- Chicken drumstick
- Duck fat
- Onion cube 10x10mm DARTA
- Garlic whole DARTA
- Lecsó frozen GastroGarden
- Salt
- Black pepper ground Kotányi gastro
- Ground caraway seeds Kotányi gastro
- Szegedi paprika sweet, ground
- Butter 82 % branded AMMERLAND
- Parsley greens frozen DARTA
- Noodles in bulk
Preparation:
Clean the chicken drumsticks and rinse thoroughly. Then season the meat lightly with salt and pepper, and brown the sides in a non-stick frying pan with a little duck fat. This will give your dish a much fuller, more pleasant flavour.
Then we prepare our stew base. In a little duck fat, fry the diced red onion until translucent, then add the crushed garlic and fry that too. A little later, add the lecho base cut into small cubes (it is important to peel the tomatoes so that the sauce is nice and homogeneous). Season with salt, ground black pepper and ground cumin. Add a few sprigs of paprika to taste. Sprinkle the top with paprika and cook for about 15 minutes, adding a little water.
Then add the pre-broiled chicken thighs, add enough stock to almost cover and simmer under the lid for about 35-40 minutes.
When the chicken thighs are done, carefully remove the stew from the base and reduce the sauce over a high heat without a lid. After returning to the boil, use a hand blender to blitz the whole thing, then strain through a kitchen sieve. At the very end, add a few cubes of butter to smooth the sauce.
Meanwhile, cook the noodles in boiling, lightly salted water for a few minutes, then drain well and fry them in a pan with a few cubes of butter. At the end of the turning, add the chopped parsley greens.
To serve, scoop a little of the silky sauce into a deep dish, place the noodles in a mound, and place the chicken legs on top.
