Calories
591 kcal
Protein
84 g
Fat
14.46 g
Carbohydrates
108.87 g
Take the chicken leg, season it with salt, black pepper and let it marinate for 15 minutes.
Peel the sweet potato and cut it into cubes. Boil water with a little salt and when it starts to boil, add the potato cubes. Let them boil for as long as it takes to soak them all the way through, until they are tender and the fork pierces them easily. Lastly, they should be soft at the texture.
Wash and squeeze the 2 oranges. Put a cube of butter in a pan, add 20 ml of whiskey. When the alcohol starts to evaporate, add half of the orange juice, salt, pepper and thyme to taste.
When the sauce starts to boil, add the chicken leg and put a lid on it, and when the sauce starts to reduce, add a little water. When it's almost done, add the other half of the orange juice and bring to a simmer. When ready, turn off and leave the lid on.
Strain the boiled potato, but keep some of the water from the potatoes in a cup. Add a little more salt over the potatoes and a cube of butter, then mash the potatoes with a blender. Add the rest of the boiled water from the cup and blend a little more.
Serve it hot with a glass of red wine.
Optionally, you can make a quick sauce for them: mix in a clean bowl 2 spoons of sour cream, some chopped parsley and a pinch of garlic powder.
Bon Appetit!
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