Deep Fried Chicken with French Fries
Ingredients
- For the chicken thighs
- 1 sprig parsley
- 1 sprig Basil
- 1 sprig rosemary
- 1 sprig Sage
- 2 sprigs thyme
- 1 garlic clove
- 200 grams (approximately 7 ounces) pure cream cheese
- salt
- freshly ground peppers
- 8 Chicken legs (ready to cook)
- 20 grams (approximately 1 1/2 tablespoons) clarified butter
- 200 milliliters (approximately 7 ounces) Chicken broth
- For the fries
- 800 grams (approximately 28 ounces) waxy potatoes
- 700 milliliters (approximately 24 ounces) vegetable oil
Preparation steps
Rinse the herbs, shake dry and finely chop the leaves. Peel the galric and press through a garlic press. Mix together the cream cheese, garlic, herbs, oil and lemon juice and season with salt and pepper. Rinse the chicken legs, pat dry, and make a cut close to the rounded top of the chicken. Spread the herb mixture in the cut and pull the skin over the filling. In a pan heat the butter and sear the drumsticks. Add the salt and pepper and pour in the broth. Bring to a boil, reduce to a simmer and cook over medium heat, turning the chicken occasionally until just done, about 15 minutes.
Peel the potatoes, cut into uniformly thick sticks and pat dry. In a deep saucepan, heat the oil to about 165°C (approximately 330°F) and cook the potatoes in batches until they are soft but haven't browned, about 5 minutes.
With a slotted spoon or a spider, lift the potatoes from the hot fat. Increase the temperature to about 190°C (approximately 375°F) and working in batches saute the potatoes until crisp and golden brown about 2 minutes. Remove, drain well and sprinkle with salt. Arrange the chicken legs with fries on plates and serve as desired with fresh lettuce.
