Braised chicken legs with hazelnuts

Name: Braised chicken legs with hazelnuts
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 8 Chicken drumsticks (approx. 100 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 can(s) (850 ml) peeled tomatoes; 3 Onions; 2 Garlic cloves; 25 g clarified butter; 100 g Hazelnut leaves; 1/4 l Chicken broth (instant); 2 Bay leaves; 1 TEASPOON dried marjoram; 1/2 TEASPOON dried thyme; 500 g Broccoli

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

8 Chicken drumsticks (approx. 100 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 can(s) (850 ml) peeled tomatoes
3 Onions
2 Garlic cloves
25 g clarified butter
100 g Hazelnut leaves
1/4 l Chicken broth (instant)
2 Bay leaves
1 TEASPOON dried marjoram
1/2 TEASPOON dried thyme
500 g Broccoli

Directions

1
Wash the chicken legs, dab dry and season with salt and pepper. Pour the tomatoes onto a sieve and collect the juice. Cut the tomatoes into pieces and put them back into the juice. Peel onions and garlic.
2
Onions in columns cut, garlic finely dice. Heat clarified butter in a frying pan and fry the chicken legs in it. Braise onions, garlic and 75 g hazelnuts briefly and add stock and tomatoes.
3
Add bay leaves and season with salt, pepper, marjoram and thyme. Cover and stew for about 45 minutes. Clean and wash the broccoli and cut into florets. Add to the roaster 5-10 minutes before the end of the cooking time.
4
Season the finished chicken pot again with salt and pepper. Serve sprinkled with remaining hazelnut leaves. Serve with fresh white bread.