SAGE CHICKEN WITH YELLOW SAUCE
Salviakyckling med solgul paprikasås
Serves 4
INGREDIENTS:
Please see conversion chart below! :o)
4 chicken legs (both thigh and leg)
4 slices smoked ham
40 g coarsely grated Parmesan cheese
12 fresh sage leaves
1/2 tsp salt
dash ground black pepper
1 tsp olive oil
Sauce:
3 yellow peppers
1 1/2 dl cooking yoghurt
2 tsp wheat flour
dash freshly ground black pepper
1/2 tsp salt
1/2 - 1 tbs freshly squeezed lime juice
2 tbs chopped, marinated, well-drained sun-dried tomatoes
METHOD
Heat the oven to 175C/350F. Loosen the skin from the chicken thighs by
putting a finger between meat and skin. Distribute the cheese over the
meat, under the skin. Cover with sage leaves and ham on top. Fold the
skin back again and put the chicken in a lightly oiled,
oven-proof dish.
Flavor with salt and pepper and fry/bake the chicken in the middle of
the oven for about 30 minutes. Brush with the gravy after half
the time. The meat juice oozing out should be clear and
transparent when the meat is done.
Meanwhile, remove the seeds from the peppers and run in a mixer or
food processor until finely chopped. Mix the chopped pepper in a saucepan
together with the other sauce ingredients. Bring to a boil while
stirring and let the sauce thicken.
Serve with boiled potatoes, the sunny yellow sauce, and some root
vegetables.
Instead of sage and ham, you can put a layer of chopped herbs and onion
under the skin. It's just as good.
Enjoy!
Submitted by Bella
(Isabel Brattkull from Gothenburg, Sweden).
July 22, 2000
Conversion Chart
1 1/2 liter = 6 cups
1 liter (l) = 4 1/4 cups = good quart
500 ml = 1/2 liter = good 2 cups
1 dl = 100 ml = scant 1/2 cup
50 ml = 1/2 dl = scant 1/4 cup
1 kg = 2 1/4 lb
500 g = 1/2 kg = 1 lb 2 oz
250 g = 1/4 kg = 9 oz
100 g = 3 1/2 oz
50 g = scant 1/2 cup = 1 3/4 oz
1 inch = 2,54 cm
100 - 150C = 212 - 300F
175 - 225C = 350 - 425F
250C = 475F
275C = 525F
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