Braised chicken legs on vegetables

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Clean, wash and break the beans. Bring the stock to the boil, cover and cook the beans for about 10 minutes. Clean, wash and drain the peppers and courgettes. Cut the bell peppers into large pieces, the zucchini into thick slices.

2. 2

   Wash, peel and coarsely dice the potatoes. Peel onion and also cut into cubes. Pour the tomatoes onto a sieve and collect the juice. Cut the tomatoes into pieces and put them back into the juice.

3. 3

   Wash the thyme, dab dry and scrape the leaves off the stalks. Wash chicken legs, pat dry and season with salt and pepper. Heat the olive oil in an ovenproof roasting pan or casserole dish and fry the legs vigorously, turning them over.

4. 4

   Remove and fry the peppers, zucchini, potatoes and onions briefly in hot frying fat. Season with salt, pepper, paprika powder and thyme. Add green beans with the broth and tomatoes. Mix everything, bring to the boil briefly and place the chicken legs on the vegetables.

5. 5

   Cover and cook in a preheated oven (electric: 200 °C/ gas: level 3) for 40-45 minutes. In the meantime, peel the garlic and press it through a garlic press. Wash lemon balm, dab dry and cut into fine strips, except for a little bit for garnishing.

6. 6

   Mix yoghurt, garlic, lemon juice and some salt. Arrange in a bowl and sprinkle with strips of lemon balm. Serve braised chicken legs garnished with lemon wedges and the rest of the lemon balm.

7. 7

   Flatbread tastes good with it.

Nutrition Facts

KCAL
670 kcal

CARBS
31 g

FATS
39 g

PROTEINS
48 g