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Szent István Korona Chardonnay - Cserkész csirke

•6 chicken drumsticks
•10 dkg cserkész sausage (a type of Hungarian smoked sausage)
•3 tomatoes
•2 onions
•4 cloves of garlic
•½ kg potato
•3 peppers
•5 dkg butter
•2 dl Szent István Korona Chardonnay dry white wine
•black pepper
Wash and dry the drumsticks. Using your fingers, make holes near the bones and fill them with pesto. Put fresh sage and oregano under the skin as well. Rub the drumsticks with freshly ground black pepper and put them aside for a bit.

 Chop the potato, slice the onion, chop the tomatoes in four, remove the seeds from the pepper and roughly tear the peppers apart. Finely slice the garlic (julienne style), and slice the cserkész sausage as well.
 Fry the drumsticks in a pan on some butter and olive oil for 4-5 minutes on each side. Use a grill pan to slightly grill the vegetables in the meantime, so that they would get a “smoky” taste. Then put all ingredients into a roasting tin, one layer on top of another, and so on, starting with the peppers and the drumsticks. Add some salt as well. Put the tomatoes into the same pan you used for frying the chicken, and stir them around a bit in the remaining butter and olive oil. This helps to clean the pan, and to save all the delicious juices. Add all these to chicken in the roasting tin. On the top, put the fried onion and garlic slices, and the cserkész sausage. Add 2 dl white wine and some salt, cover with kitchen foil, and put in the oven preheated to 180 C° for 60 minutes. Turn on the oven fan.

 An hour later stir and turn the food, so that the drumsticks get on top, replace the foil, and put it back to the oven for 20 minutes. When it’s done, serve while hot, with a glass of Szent István Korona Chardonnay.

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