chicken leg with dried fruit and orange

A gourmet recipe with chicken and dried fruits. The taste of the sauce is amazing and adds to the experience. Serve with mashed potatoes, or pasta.

Chicken legs with dried fruit and orange

Utensils: 3.5lt 24cm

Secuquick lid

Cooking time: 10'

Total time: 30'

Servings: 4

Ingredients

2 porto bello mushrooms

1/2 bunch of parsley

1 dry onion

1 red horn pepper

2 oranges

1.2kgr chicken legs

60gr of pitted plums

60gr pitted dates

60gr of apricots

30gr cognac

1 tbsp salt

1 tsp of pepper

1 tbsp red paprika

4 tbsp olive oil

Procedure

Place the 3.5lt 24cm pot on the stove, turn it on to 7 and put the mashed onion inside.

Add the 4 tbsp of oil and the horn pepper in pieces and fry them.

Add the parsley, the zest from one orange, the dates, apricots, plums, salt and pepper and the juice from the two oranges.

Mix. Set the stove to 9. Close with the secuquick lid and as soon as the pointer reaches the soft, turn off the heat.

As soon as the pointer turns to the left, open it and our sauce is ready. Put the sauce aside and put back the same container, clean, with the simple lid.

Sett the audiotherm on the steak and the stove on 7. Once it sounds, open it and put the chicken inside, thoroughly dry and fry it for half a minute on each side.

Deglaze with the cognac. Add the sauce and the finely chopped mushrooms. Add the paprika. Set the heat to 9 and close with the secuquick lid.

Set the audiotherm on turbo for 5 minutes. As soon as the indicator reaches soft, lower the heat to 2 or 3. Once it reaches turbo, it will cook for 5 minutes.

Turn off the stove and wait for the pointer to turn left to open and serve.

Enjoy!