Wineshark Recipe - 73. Chicken with Avocado

Ingredients:

• Chicken leg - 4 pcs
• Ripe Avocado - 1 pc
• Lemon juice - 1 tbsp
• Salt - 1/2 tsp
• White pepper powder - 1/4 tsp
• Cooking oil - 2 tbsp
• Ground hazelnut - 2 tbsp

First remove the bone from the chicken leg, then marinate. Pan-fry the chicken until the sides turn golden, and use the tissue paper to soak the oil on the chicken.

Take out the pulp of avocado and mash it, add lemon juice and salt, then cover the chicken. Sparkle with ground hazelnut and put into oven to cook for about 7-8 minutes.

For the side dish, boil some carrot and green pepper. 

The sauce is prepared from:

• Butter - 1.5 oz
• Cooking oil - 1 tbsp
• Carrot finely - 4 oz
• Onion finely - 4 oz
• Celery finely - 1 pc
• Thyme - 1/2 tsp
• Dry sherry - 2 tbsp
• Flour - 1 tbsp
• Chicken stock - 10 oz
• Tomato peeled - 1 pc
• Salt - 1/2 tsp
• White pepper powder - 1/4 tsp
• Dry white wine - 4 oz
• Whipping cream - 4 oz

Cook the butter with cooking oil, then sauteed the vegetables. Add thyme, tomato, flour and stock to cook for about 20 minutes.

Blend and then use the sieve to take only the sauce, then add sherry, white wine, whipping cream and other seasonings.