Braised chicken legs with vegetables

Name: Braised chicken legs with vegetables
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 650 g Potatoes; 350 Carrots; 4-5 Onions; 2 red chillies; 100 ml White wine; 6 TABLESPOONS Oil; 2 TABLESPOONS dried herbs of Provence; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 4 (250 g each) Chicken legs; 7-10 Tbsp Oil; 7-10 Tbsp fresh marjoram

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

650 g Potatoes
350 Carrots
4-5 Onions
2 red chillies
100 ml White wine
6 TABLESPOONS Oil
2 TABLESPOONS dried herbs of Provence
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
4 (250 g each) Chicken legs
7-10 Tbsp Oil
7-10 Tbsp fresh marjoram

Directions

1
Peel and wash the potatoes and carrots. Cut potatoes into wedges and carrots diagonally into pieces. Onions peel and cut into slices. Wash chillies, dab dry and cut lengthwise, remove seeds and cut into rings. Mix wine and oil.
2
Add herbs and chilli. Season with salt, pepper and paprika. Wash the legs and pat dry. Divide into upper and lower leg. Put the vegetables on a greased oil pan and put them on the second shelf from below in the oven. Put chicken parts on a grill and brush with some marinade. Place the rack over the vegetables and cook both in the preheated oven (electric range: 200 °C/ gas: level 3) for about 45 minutes. In the meantime, brush the chicken parts several times with the remaining marinade. Arrange chicken and vegetables on a plate.
3
Put the vegetables on a greased oil pan and put them on the second shelf from below in the oven. Put chicken parts on a grill and brush with some marinade. Place the rack over the vegetables and cook both in the preheated oven (electric range: 200 °C/ gas: level 3) for about 45 minutes. In the meantime, brush the chicken parts several times with the remaining marinade. Arrange chicken and vegetables on a plate. Garnish with marjoram leaves
4
Dishes: Irmi Allnoch