Chicken Knuckle with Gingerbread Sauce

Sauté with olive oil, extinguish with enough red wine, add the ground gingerbread hearts, a corner of stock cube, salt and pepper and cook covered for 10 min.

Cut the peeled potatoes and peppers into fine cubes, sauté in olive oil and season with salt and bell pepper.

Dress the washed lettuce with a salad dressing of 3 tbsp olive oil, 1 tbsp balsamic vinegar, salt and pepper. Arrange everything on a flat plate and garnish with chives.

Our tip: Always use fresh chives if possible!

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