Braised chicken parts in white wine on vegetables
easy
45 mins
45 mins
Ingredients
- 8 Chicken wings (approx. 650 g)
- 4 (approx. 400 g) Chicken drumsticks
- 1 Onion
- 2 Garlic cloves
- 2-3 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TEASPOON dried marjoram
- 200 ml dry white wine (e.g. Franken Silvaner)
- 200 ml clear chicken stock (instant)
- 500 g Carrots
- 500 g Cutting beans
- 1 collar Parsley
- 1/2 potty Marjoram
- 20 g Butter or margarine
Directions
- 1
Wash wings and legs and dab dry with kitchen paper. Peel onion and garlic. Dice onion finely, halve garlic cloves. Heat oil in a frying pan. Sauté the legs and wings in it, turning them well.
- 2
Finally add garlic and onions and fry briefly. Season legs with salt, pepper and dried marjoram and deglaze with white wine and chicken stock. Bring to the boil and braise covered for about 25 minutes. In the meantime clean and wash carrots and beans. Cut carrots diagonally into slices, beans into pieces. Cook the beans in boiling salted water for about 20 minutes. Add the carrots 5 minutes later and cook at the same time. Wash parsley and marjoram, dab dry and chop except for something to garnish. Pour the vegetables onto a sieve and drain. Melt the fat in a pot, toss the vegetables and parsley in it.
- 3
Add the carrots 5 minutes later and cook at the same time. Wash parsley and marjoram, dab dry and chop except for something to garnish. Pour the vegetables onto a sieve and drain. Melt the fat in a pot, toss the vegetables and parsley in it. Place on a plate and arrange the braised chicken pieces with the sauce on top. Sprinkle with marjoram and serve garnished with parsley and marjoram. Serve with fresh baguette
Nutrition Facts
470 kcal
12 g
29 g
33 g
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