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Sage Chicken with Yellow Sauce




Source of Recipe


Internet


List of Ingredients




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

Recipe



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 saucepantogether 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.