Baked chicken gratin with yogurt sauce
Procedure
Ingredients · Servings 6
- 600 g Chicken wings
- 300 g thighs cut into pieces
- 5 sage leaves
- Sale
- Granulated garlic
- White pepper
- Black pepper
- Chili peppers
- 25 ml extra virgin olive oil
- 1 bottle Lemon juice
- 1 teaspoon honey
- Coarse breadcrumbs
- 150 g plain yogurt
- Chives
Method · 4 h
- Start by placing the chicken pieces in a large bowl, season with salt, and rub them together with your hands. Make an emulsion with oil, honey, pepper, and paprika.
- Start by placing the chicken pieces in a large bowl, season with salt, and rub them together with your hands. Make an emulsion with oil, honey, pepper, and paprika.
- Start by placing the chicken pieces in a large bowl, season with salt, and rub them together with your hands. Make an emulsion with oil, honey, pepper, and paprika.
- Start by placing the chicken pieces in a large bowl, season with salt, and rub them together with your hands. Make an emulsion with oil, honey, pepper, and paprika.
Start by placing the chicken pieces in a large bowl, season with salt and massage them with your hands.
Make an emulsion with oil, honey, pepper, chili pepper, granulated garlic, and lemon juice and pour it over the chicken. Massage the meat well. Let it rest for a couple of hours.
Preheat a convection oven to 200°C (400°F). Coat the chicken pieces in breadcrumbs and place them in a baking dish lined with parchment paper. Bake for a good hour. Check that the chicken is no longer leaking.
Prepare the yogurt sauce by mixing the granulated garlic, salt, chili pepper and chopped chives into the yogurt.
