The recipe is based on chicken drumsticks and duck meat, which go very well with each other. In the middle of cooking, they are complemented with onions, dry herbs, spices, tomatoes, garlic and wine. This mysterious and original combination makes the bird very juicy, soft, fragrant and just fabulously tasty.
Ingredients:
- 0.6 kg chicken drumsticks;
- 0.4 kg duck;
- 4 onions;
- 2 large tomatoes;
- 2 tbsp. l. sunflower oil;
- 3 cloves of garlic;
- 4 dry parsley roots;
- 1 bunch of parsley with mint;
- 150 ml of white semi-sweet wine (broth or red wine);
- 1 tsp salt;
- ½ tsp Sahara;
- 2 tsp provencal herbs;
- 5 sprigs of dried basil;
- 1 tbsp. l. dried mint.
Preparation:
- Rinse chicken drumsticks under running water and dry with paper towels. Cut the duck into portions, rinse and dry too.
- Heat sunflower oil in a skillet. Put all the meat in hot oil and fry for 10-15 minutes.
- Meanwhile, peel the onion and cut into half rings.
- Transfer the fried meat from the pan to any plate, and put the onion in the butter from under the meat and fry.
- After 5-7 minutes, place slightly cooled meat on fried onions. Season everything with salt, basil, dried mint and parsley roots. Continue simmering the contents of the pan over medium heat.
- Cut the tomatoes into thick rings and place on top of the meat.
- Peel the garlic, cut into thin slices and place on the tomato rings.
- Then pour wine into a frying pan and add sugar. Put out everything for a quarter of an hour, reducing the heat to a minimum, and remove from the stove.
- The finished bird in French will float in a juicy and aromatic gravy, so at the end of cooking it should be laid out on soup plates, garnished with fresh mint and parsley, and immediately served.
- Note that this juicy meat can be both a main course and a side dish. Juicy salads made from fresh vegetables, the most common cut of vegetables and a variety of potato dishes are perfect for it.
