Time: 50 min.
Complexity: easily
Servings: 4

Golden cornichons, served whole on a plate, are the perfect choice for a festive dinner. The secret to their amazingly crispy skin is to keep the skin very dry when frying. Drizzle them with sage butter and roast them to perfection in the oven.

Ingredients:

• 4 (800 g) butterflyed gherkins
• 110 g softened butter
• 5–7 sage leaves, finely chopped
• Zest of 1 lemon
• Olive oil
• 4 strips bacon, cut into pieces

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken, bacon, lemon zest, sage

We recommend

Preparation:

Step 1
• Preheat oven to 220°C.
Step 2
• Place the chicken on a wire rack set over a baking sheet and refrigerate for 1 hour to dry the skin. Meanwhile, in a small skillet over medium heat, melt the butter with the sage, zest, salt, and pepper. Remove the chicken from the refrigerator.
Step 3
• Heat two large skillets over medium heat and lightly oil them. Season the chicken with salt and pepper and sear it in the skillet, skin side down. Cook until the skin is golden brown and crispy, about 7-10 minutes. Flip and drizzle with the sage oil. Sprinkle with chopped bacon and place in the preheated oven.
Step 4
• Bake until cooked through, 25–30 minutes, occasionally basting with pan juices. Let the chicken rest for 10 minutes and serve.

Votes: 1