Perlhuhn legs with noodles and herb sauce

Ingredients

• 4 Perlhuhn legs (ready to cook, with skin)
• Salt
• pepper (ground)
• 2 tbsp plant oil
• 100 ml dry white wine
• 200 ml poultry stock
• 300 g banded pasta
• 40 g cold butter
• 1 tsp freshly chopped lemon thyme
• 1 tsp freshly chopped parsley
• 1 tsp freshly chopped sage

Instructions

1. 1.

   Preheat the oven to 180°C with top and bottom heat.

2. 2.

   Wash the Perlhuhn legs, pat dry, season with salt and pepper, then brown them all around in a hot pan with oil. Deglaze with wine and stock, season again, and bake in the preheated oven for 25-30 minutes.

3. 3.

   Cook the pasta in boiling salted water until al dente.

4. 4.

   Remove the legs from the pan, keep warm, and bring the pan liquid to a boil on the stove. Remove from heat and fold in cold butter shavings. Add the herbs and stir. Taste again and adjust seasoning if needed.

5. 5.

   Drain the pasta, arrange it with the legs on plates, and drizzle with the herb sauce before serving.