The smoked swine flesh was quite the find since I can’t seem to locate any diced lardon. And it worked fine with the shallots.
My sous chef, who has been out of sorts since the move, perked up and appeared interested.
But it was a brief touch of nostalgia and she refused a bite.
Rosemary Scented Chicken with Brussel Sprouts
4 whole chicken legs
Salt and pepper
1 heaping tbsp melted butter
4 sprigs of fresh rosemary
1/2 cup bacon, diced
3 shallots, thinly sliced
1 tbsp olive oil
1 tbsp butter
1 lb brussel sprouts, cleaned and sliced in halves
Season the chicken legs with salt, pepper, garlic powder and the piment. Dust with flour. Put the melted butter in a baking pan, then add the chicken, skin side down. Tuck in the rosemary sprigs. Roast at 400 F for 20 minutes. Turn the chicken skin side up and continue to roast for another 15-20 minutes until golden brown.
While the chicken is roasting, saute the bacon until almost crisp, add the shallots and continue to cook until the shallots are soft. Remove the shallots and bacon from the pan and set aside. Wipe the pan out with a paper towel, then melt the butter in the olive oil, add the sprouts and cook until they start to brown. Add the bacon and shallots, cooking for about 1 minute. Place the sprout mixture in a baking pan, sprinkle with the vinegar and place in the oven with the chicken for the last 15 minutes.
Beverage suggestion: Alsatian Specht