Easiest Way to Make Favorite Sig's chicken with kaletts, pears and rosti

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, sig's chicken with kaletts, pears and rosti. One of my favorites food recipes. 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 popular of current trending meals on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Sig's chicken with kaletts, pears and rosti is something which I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can cook sig's chicken with kaletts, pears and rosti using 20 ingredients and 5 steps. Here is how you can achieve it.

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

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