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https://www.raiplay.it/programmi/esem... - Today David prepares a complete and delicious second course. First David debones the thighs and puts the bones aside, which will be used for the chicken stock. Every second course that respects itself sees a side dish and a tasty sauce paired with the piece of meat or fish. In the case of the side dish David has chosen some kale that he quickly roasts in a pan and then seasones it with oil and salt, and in the case of the sauce, in addition to the chicken stock, David also prepares an Alabama sauce. This is a sauce designed specifically for chicken but it is such a good recipe that it goes perfectly with almost all preparations to the point that it can be considered a universal sauce. It is excellent with all white meats, with fish, as a dressing for coleslaw (i.e. cabbage as in this case) or the various versions of Cesar Salad. It is a white sauce because it derives from mayonnaise and therefore to make it, in addition to this, mustard, sugar, creamed horseradish, garlic, salt and pepper must also be added. For the chicken thighs 4 chicken thighs 5 g rosemary 2 g sage 5 g salt 1 g sugar 1 g pepper For the chicken stock 500 g chicken bones 300 g onion 200 g celery 100 g carrot 50 g parsley 30 g tomato paste 500 g red wine 3 l sparkling water For the Alabama sauce 300 g mayonnaise 1 tablespoon mustard 2 teaspoons creamed horseradish 1 teaspoon sugar 1 g garlic powder 1 g salt 1 g black pepper For the kale 1 kale extra virgin olive oil salt Cooking: 190°C for 20 min