Recipe of Super Quick Homemade Sig's chicken with kaletts, pears and rosti

Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, sig's chicken with kaletts, pears and rosti. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Sig's chicken with kaletts, pears and rosti is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Sig's chicken with kaletts, pears and rosti is something which I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can cook sig's chicken with kaletts, pears and rosti using 20 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Sig's chicken with kaletts, pears and rosti:

1. Prepare 1 tablespoon extra virgin olive oil
2. Prepare 400-500 g chicken legs
3. Prepare 1 white onion
4. Get 2 small shallots
5. Prepare 1 sweet pear
6. Make ready 50 g pecan nuts, halved
7. Get 150 kaletts (small baby kales) or other dark green new cabbage
8. Get For rosti
9. Get 2 large floury potatoes
10. Prepare 2-3 tablespoons clarified butter or duck fat
11. Get 2-3 tablespoons sunflower oil
12. Make ready Sea salt and black pepper
13. Prepare For the sauce
14. Get 1 tsp plain flour
15. Make ready 1 tablespoon sun dried tomato paste
16. Prepare 400 g tin chopped tomatoes with garlic
17. Take 125 ml hot vegetable stock
18. Take 1 dash Worcestershire sauce (do not use soya sauce)
19. Make ready Pinch fresh ground black pepper
20. Make ready Good pinch salt

Steps to make Sig's chicken with kaletts, pears and rosti:

1. Preheat oven to 180°C.Heat the oil in a large ovenproof frying pan. On the stove heat the oil in the frying pan, brown chicken from all sides. Peel large floury potatoes, boil them in salted water for about 10 minutes. Leave to cool then grate them. Put the potatoes into a towel and squeeze out any excess water then season the potatoes with black pepper and ground sage. Heat the duck fat or clarified butter. Make one large pattie or several small ones, cook rosti from both sides until crisp.
2. Drain away any excess fat from chicken, add thinky sliced onion,shallots and pears to the pan gently cook for about minutes 4- 5 minutes, stirring it all together.
3. For the sauce combine the sauce ingredients in a dish or bowl, whisk thoroughly add the sauce and the kaletts, transfer dish or pan to oven, cook until chicken is done.
4. Serve the chicken with the thick,sticky sauce poured over.

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