Bean salad with chicken legs

Name: Bean salad with chicken legs
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 700 g French beans; 1 package (300 g) frozen broad beans; 7-10 Tbsp Salt; 2 stem(s) Savory; 8 Chicken drumsticks (approx. 120 g each); 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 75 g Shallots; 1 collar Dill; 1/2 package (100 g) Bacon Bits (smoked diced bacon); 4-5 Tbsp White wine vinegar; 7-10 Tbsp Lemon and dill flowers

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

700 g French beans
1 package (300 g) frozen broad beans
7-10 Tbsp Salt
2 stem(s) Savory
8 Chicken drumsticks (approx. 120 g each)
2 TABLESPOONS Oil
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
75 g Shallots
1 collar Dill
1/2 package (100 g) Bacon Bits (smoked diced bacon)
4-5 Tbsp White wine vinegar
7-10 Tbsp Lemon and dill flowers

Directions

1
Clean, wash and break the green beans into small pieces. Cook with the broad beans and savory for about 12 minutes in salt water. Then drain them. In the meantime wash chicken legs and pat dry. Brush with a little oil. Season with salt, pepper and paprika and place on a baking tray. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 20 minutes.
2
In the meantime peel and halve the shallots. Wash the dill, dab dry and chop. Heat the remaining oil. Fry bacon and shallots until golden brown. Deglaze with vinegar. Swirl the prepared beans and dill briefly in the vinegar. Serve salad and chicken legs garnished with lemon and dill flowers