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"Limoncello" chicken drumsticks
30 m active | 2 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 450
  • Fat about 24g
  • Carbohydrates about 24g
  • Protein about 28g
This is needed
This is needed for 4 people
Marinade
  • 0.5 tbsp rosemary needles
  • 2 tbsp lemon liqueur (e.g. limoncello)
  • 1 garlic clove
  • 2 tbsp olive oil
  • a little pepper
Chicken legs
  • 4 chicken thighs
  • 1 tsp salt
  • 1 dl white wine
  • 1 oil
  • 1 dl chicken bouillon
Potatoes and sauce
  • 1 organic lemon
  • 600 g waxy potatoes
  • 40 g caper berries
  • 1 tin chopped tomatoes (240 g)
  • 0.5 tsp salt
  • a little pepper
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And that's how it's done
And that's how it's done
Marinade
Finely chop the rosemary, press the garlic, mix with the lemon liqueur, oil and pepper. Separate the chicken legs into thighs and drumsticks, toss in the marinade. Cover and marinade in the fridge for approx. 1 hr.
Chicken legs
Remove the chicken, pat dry, season with salt. Heat the oil in a frying pan, brown the chicken legs for 5 mins. on each side, remove. Wipe the cooking fat from the pan, add the wine and stock, bring to the boil, add the chicken, cover and braise on a low heat for approx. 25 mins.
Potatoes and sauce
Slice the potatoes, grate the lemon zest, add both to the chicken along with the drained caper berries and the tomatoes, season. Cover and leave to finish braising for approx. 25 mins.