2 kg of chicken pieces with skin (thighs and drumsticks)
4 cloves of garlic
1 tablespoon of salt
For the passionfruit sauce
1/2 cup of finely chopped onion
1/4 cup of butter
1/2 cup of all-purpose flour
1 cup of passionfruit pulp with seeds
Salt to taste
4 drops of hot pepper sauce
For the onion sauce
2 tablespoons of olive oil
2 tablespoons of butter
2 medium onions, sliced into rings
1 tablespoon of mustard
1 cup of heavy cream
1 tablespoon of Worcestershire sauce
2 kg of chicken pieces with skin (thighs and drumsticks)
4 cloves of garlic
1 tablespoon of salt
For the passionfruit sauce
1/2 cup of finely chopped onion
1/4 cup of butter
1/2 cup of all-purpose flour
1 cup of passionfruit pulp with seeds
Salt to taste
4 drops of hot pepper sauce
For the onion sauce
2 tablespoons of olive oil
2 tablespoons of butter
2 medium onions, sliced into rings
1 tablespoon of mustard
1 cup of heavy cream
1 tablespoon of Worcestershire sauce
Season the chicken pieces with mashed garlic and salt
Place in a baking dish and bake in a preheated oven at 200°C for 1 hour or until the chicken is cooked and golden brown
While the chicken cooks, prepare the sauces
Prepare the passionfruit sauce: in a pan, fry the onion in butter over low heat until it's caramelized
Add the flour and cook, stirring constantly, until it's lightly toasted
Add the passionfruit pulp with seeds and salt and simmer for 3 minutes
Add the hot pepper sauce and stir. Reserve
Prepare the onion sauce: in a pan with olive oil and butter, fry the onions over low heat until they're golden brown
Stir occasionally
Blend the onions with 1/3 cup of water in a blender
Beat well
Return the pan to the heat, add the mustard, heavy cream, and Worcestershire sauce, and simmer until it's hot
Add the other sauce and stir
The chicken and sauces can be made ahead of time and refrigerated
When serving the brunch, reheat the chicken and sauces, serving them separately in a mold
Serves 8 people
519 calories per serving.
