Deer Risotto with Fiery Chicken Thighs

Cut the chicken legs in half at the joint, season with salt and pepper and fry in olive oil. Remove the legs from the frying pan and then in the sauce form.

Sauté the garlic as well as the shallots in the frying fat of the chicken legs with color. Add the tomatoes and oregano, season with salt, pepper and chili from the spice grinder and simmer gently until the meat is cooked. Add the diced tomatoes.

Heat 30 g of butter in a saucepan. Sauté the finely diced shallots in it without coloring. Add the millet, glaze briefly, extinguish with the white wine and pour a little beef broth.

Boil again, add more clear soup and meanwhile simmer until the millet is cooked but still al dente.

Next, mix into the millet risotto 50 g of butter and 20 g of Parmesan cheese to bind, season vigorously with salt and freshly ground pepper.

Serve: Arrange the chicken legs on the deer risotto and bring the sauce to the table with it. Garnish with leaf parsley.

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