Chicken with Four Flavors and Carrot Flan
Category: Main Dishes
Serves: 4
Preparation Time: 30 minutes
Cooking Time: 1 hour
Ingredients:
| Main Dish Ingredients | Quantity |
|---|---|
| Chicken drumsticks | 4 |
| Carrot | 1 |
| Onion | 1 |
| Leek | 1 |
| Celery | 1 stalk |
| Light beer | 330 ml |
| Butter | 30 g |
| Salt | To taste |
| Black pepper | To taste |
| Carrot Flan Ingredients | Quantity |
|---|---|
| Carrot | 300 g |
| Whole milk | 250 ml |
| Butter | 25 g |
| All-purpose flour | 30 g |
| Eggs | 2 |
| Star anise | 2 |
| Salt | To taste |
| Black pepper | To taste |
| Egg yolks | 2 |
Preparation:
-
Prepare the Chicken:
- Begin by separating the drumsticks from the thighs. Remove the bone from the thighs and tie them with kitchen twine, shaping them into little bundles. Alternatively, you can use 8 drumsticks.
- Wash and peel the onion, celery, leek, and carrot, then cut them into julienne strips.
- In a large pan, melt 30g of butter and add the vegetables. Sauté them until they become golden and fragrant.
- Add the chicken drumsticks and stuffed thighs to the pan. Brown them on all sides, then pour the light beer over them. Season with salt and black pepper.
- Once the beer has evaporated, remove the pan from the heat. Transfer the chicken to the oven and bake at 160°C (320°F) for 1 hour, ensuring the chicken is cooked through and tender.
-
-
Prepare the Carrot Flan:
- Peel and steam the 300g of carrots until soft. Once cooked, blend the carrots until smooth, and strain to remove excess liquid.
- In a saucepan, bring the milk to a boil, adding the star anise. In another pan, melt 25g of butter and stir in 30g of all-purpose flour to create a roux.
- Gradually add the boiled milk (after straining out the star anise) to the roux, whisking constantly. Continue to stir until the mixture thickens into a creamy béchamel sauce. Season with salt and black pepper to taste.
- Combine the carrot puree with the béchamel sauce, then add the whole eggs and egg yolks. Mix well until all the ingredients are thoroughly combined.
-
Assemble the Carrot Flan:
- Butter and flour 4 small baking molds or ramekins.
- Pour the carrot and béchamel mixture into each mold.
- Place the molds in the oven (or if you prefer, in a water bath) and bake at 160°C (320°F) for 30–35 minutes, or until the flan is set and lightly golden on top.
-
Serve:
- Once the chicken is ready, remove it from the oven and plate it alongside the freshly baked carrot flan. Garnish with additional herbs or vegetables if desired, and serve hot.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 35 g |
| Fat | 25 g |
| Carbohydrates | 20 g |
| Fiber | 4 g |
| Sugar | 9 g |
| Sodium | 350 mg |
Cooking Tips:
- For a richer flavor, you can use a dark beer in place of the light beer. It will add a deeper complexity to the chicken.
- To make the carrot flan extra creamy, consider adding a small amount of grated Parmesan cheese to the béchamel sauce before incorporating it with the carrot puree.
- If you don’t have kitchen twine, you can also roast the thighs in their natural shape, ensuring even browning by turning them occasionally.
This Pollo ai 4 sapori con tortino di carote is a comforting yet elegant dish, perfect for a family dinner or a special occasion. The balance of tender, flavorful chicken combined with the creamy, subtly spiced carrot flan makes for an unforgettable meal. Enjoy!
