Braised chicken legs on vegetables

AUTHOR
Xavier Baldwin
DIFFICULTY
easy
RATING
4.3 4
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 4
  • 800 g Potatoes
  • 4-6 Chicken legs (approx. à 275 g)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 4 TABLESPOONS Olive oil
  • 2 (approx. 450 g) Courgette
  • 300 g Tomatoes
  • 1 Onion
  • 1-2 Garlic cloves
  • 1 potty Thyme
  • 1 small sprig of rosemary (alternatively oiled thyme and rosemary)
  • 1/8 l clear chicken stock (instant)

Directions

  1. 1

    Wash and peel the potatoes and cut them into slices. Wash chicken legs, dab dry and season with salt and pepper. Put potatoes and chicken legs in the fat pan of an oven and drizzle with olive oil. Bake in a preheated oven (electric cooker: 200 °C / gas: level 3) for approx. 50 minutes. Wash and clean the zucchini and tomatoes. Cut zucchini into thick slices, tomatoes into slices. Peel onion and garlic.

  2. 2

    Chop onion coarsely, press garlic through a garlic press. Wash thyme and rosemary, dab dry and chop except for a little bit for garnishing. After about 25 minutes add zucchini, tomatoes, onions, garlic and chopped herbs and season with salt and pepper. Pour in the stock and braise until done. Turn the vegetables and potatoes from time to time. Arrange chicken legs, vegetables and potatoes on a large plate and serve garnished with herbs

  3. 3

    Per portion (for 4 legs) approx. 2470 kJ/ 590 kcal. E: 43 g/ F: 34 g/ KH: 28 g

Nutrition Facts

KCAL
590 kcal
CARBS
28 g
FATS
34 g
PROTEINS
43 g