Chickem Lollipop on Aligot

Photo of the Chickem Lollipop on Aligot – recipe of Chickem Lollipop on Aligot on DeliRec

Chickem Lollipop on Aligot

Name: Chickem Lollipop on Aligot
Prep time: 1 h
Total time: 1 h
Yield: 3 Porções
Ingredients: 1 kg Potatoes; 600 g Serra da Estrela cheese, from the island or mozzarella; 75 g Butter; 1 unit(s) Garlic (clove); 4 tablespoon Fresh cream; 1 teaspoon Salt; 6 unit(s) Chicken thigh; 10 g Black pepper; 10 g Mix of dehydrated storms; 10 g Dried Onion; 10 g Dehydrated Garlic; 5 g Sugar; 10 ml Cane molasses or honey; 10 ml Shoyu; 10 ml Worcestershire sauce; 10 ml Balsamic Vinegar; 50 g Sesame seed

🇵🇹Portugal

•

View in original language

(Português)

1 hour(s)

3 servings

Fabio Moraes

@amantesdovinhoportugues

Ingredients
Recipe

Potatoes1 kg
Serra da Estrela cheese, from the island or mozzarella600 g
Butter75 g
Garlic (clove)1 unit(s)
Fresh cream4 tablespoon
Salt1 teaspoon
Chicken thigh6 unit(s)
Black pepper10 g
Mix of dehydrated storms10 g
Dried Onion10 g
Dehydrated Garlic10 g
Sugar5 g
Cane molasses or honey10 ml
Shoyu10 ml
Worcestershire sauce10 ml
Balsamic Vinegar10 ml
Sesame seed50 g

Aligot: 1.Cook the potatoes and mash them while still hot. 2.Place the puree in a thick-bottomed pan and bring to a gentle simmer. 3. Stir with a wooden spoon, making constant circular movements and gradually add the butter. 4.Remove the pan from the heat and add a clove of crushed garlic. 5.Incorporate the cheese in thin slices and add the salt. 6.Add the fresh cream and continue stirring, moving and lifting the spoon for about 10 minutes. 7.Place it on the plate while it is still hot.
Chicken thigh: 1.Remove the skin from the thighs. To do this, make a cut around the bone of the chicken, just below the joint (end of the leg), make a cut from end to end in the skin and pull. 2.With the back of the knife, scrape the meat from the thigh downwards, getting as close as possible to the part with the greatest volume. This way the thighs will be lollipop-shaped. 3.Mix the seasoning mix, pepper, garlic powder, onion powder, sugar and salt. 4.Dip the chicken thighs in the previous mixture and place in a roasting pan with a wire rack. 5.Preheat the oven to 180°C and bake the thighs for 40 minutes, or until golden. 6.To glaze the thighs, mix the molasses, Worcestershire sauce, soy sauce and balsamic vinegar and set aside. 7.Remove the thighs from the oven, pass them through the previous mixture and bake for another 5 minutes or until they are well glazed. 8.Remove from the oven and sprinkle with sesame seeds. 9.For plating, place one leg over a portion of aligot and sprinkle a little more sesame seeds.
Harmonization: This dish divinely harmonizes with a red wine of medium body, good acidity and light passage through oak barrels.

Did you like this recipe?

Chickem Lollipop on Aligot

Did you like this recipe?

You may also like