Zutaten
- 1 kg of chicken pieces (wings, thighs, or mixed) as desired1 kg
Butter50 g
Knoblauch2 tbsp
Frischer Koriander3 tbsp
Zitrone2 pieces
Hühnerbrühe2 cups
Mehl1 tbsp- Oil for frying the chicken, preferably corn oil0
- Flour for coating the chicken0
- Salt and black pepper0
Schritte
- 1
Squeeze lemon juice on the chicken after rinsing it and season with salt and black pepper. Coat it in flour and fry it in deep oil until browned, then place it in a Pyrex dish aside.
30 MinBenötigte Werkzeuge:
Bratpfanne🍳Pyrex - 2
Prepare the butter and melt it over low heat, add the garlic, and once we smell its aroma, add the coriander for a minute, then add the lemon followed by the tablespoon of flour. Mix them together, then add the chicken broth, and once it boils, pour it over the chicken.
10 MinBenötigte Werkzeuge:
Rührschüssel - 3
Let it bake in the oven to finish cooking over low heat; you can add water if the sauce becomes too thick.
15 Min - 4
Usually, it does not need more than a quarter of an hour in the oven.
15 Min - 5
Wings only need a brief boil in the oven to be sufficient.
5 Min
Nährwertangaben
Butterpro 100gKnoblauchpro 100gFrischer Korianderpro 100gZitronepro 100gHühnerbrühepro 100gMehlpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.