Braised chicken legs with carrots, leek and champigons

Name: Braised chicken legs with carrots, leek and champigons
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 Chicken legs (approx. 200 g each); 1 bundle (approx. 500 g) Carrots; 125 g Shallots; 250 g Mushrooms; 400 g Leeks (leek); 1/2 Lemon; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Rosemary; 3/8 l clear chicken stock (instant); 1/8 l White wine; 7-10 Tbsp Rosemary

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 Chicken legs (approx. 200 g each)
1 bundle (approx. 500 g) Carrots
125 g Shallots
250 g Mushrooms
400 g Leeks (leek)
1/2 Lemon
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Rosemary
3/8 l clear chicken stock (instant)
1/8 l White wine
7-10 Tbsp Rosemary

Directions

1
Wash chicken legs, pat dry and halve. Peel carrots and cut them into large pieces. Peel and halve shallots. Clean mushrooms, possibly halve them. Clean, wash and cut the leek into pieces.
2
Wash the lemon with hot water and separate into slices. Heat the oil in a frying pan. Fry chicken parts in it. Season with salt, pepper and rosemary. Add the vegetables and lemon wedges and fry briefly.
3
Deglaze with stock and wine, bring to the boil and braise in the preheated oven (electric cooker: 200 °C/ gas: level 3)) for approx. 30 minutes. Arrange chicken pieces with the vegetables on a plate.
4
Garnish with rosemary. Homemade mashed potatoes taste good with it.