Braised chicken legs

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Peel onion and garlic and cut into fine cubes. Peel and wash the carrots and cut them into wide, diagonal slices. Heat 2 tablespoons of oil in a casserole, fry the onion and garlic cubes in it until translucent.

2. 2

   Add 1 pinch of sugar, add tomatoes and 300 ml water, crush tomatoes a little bit. Season with salt, pepper and vinegar. Simmer tomato sauce at medium heat for about 10 minutes. In the meantime, wash chicken legs and pat dry.

3. 3

   Pluck the wild garlic leaves from the stems and wash them. Put 4 leaves aside. Push one leaf under the skin of each leg and season with salt and pepper. Heat the pan with 2 tablespoons of oil and fry the chicken legs on both sides over medium heat until golden brown.

4. 4

   Lift the legs out of the pan and put them with the carrots into the casserole and simmer at medium heat for about 10 minutes. Clean and clean the mushrooms, sear them in the pan and season with salt and pepper.

5. 5

   Place in the casserole dish, cover and stew for about 20 minutes. In the meantime, prepare Basmati rice in boiling salted water according to package instructions. Season the stew sauce with salt, pepper and 1 pinch of sugar.

6. 6

   Cut the remaining wild garlic leaves into fine strips and add half to the sauce. Put rice with some vegetables and sauce on 4 plates. Place a chicken leg on each plate, sprinkle the remaining wild garlic strips and some paprika on top.

Nutrition Facts

KCAL
610 kcal

CARBS
54 g

FATS
28 g

PROTEINS
37 g