Braised chicken pieces in lemon-garlic stock

Name: Braised chicken pieces in lemon-garlic stock
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 5
Ingredients: 4 Chicken legs; 2 Chicken breasts; 1/2 bunch (approx. 350 g) small carrots; 800 g baby potatoes; 3 Garlic cloves; 1 untreated lemon; 3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp dried, crushed chili; 1/2 Pot of sage; 3/8 l Chicken broth; 2 TEASPOONS Cornstarch

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 5

4 Chicken legs
2 Chicken breasts
1/2 bunch (approx. 350 g) small carrots
800 g baby potatoes
3 Garlic cloves
1 untreated lemon
3 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp dried, crushed chili
1/2 Pot of sage
3/8 l Chicken broth
2 TEASPOONS Cornstarch

Directions

1
Halve all chicken parts, wash and pat dry. Peel the carrots in such a way that some of the green remains and wash them. Peel and wash the potatoes. Peel and halve the garlic. Wash lemon and cut into pieces.
2
Spread the prepared ingredients on a deep tray sprinkled with olive oil. Season with salt and chilli. Cook in a preheated oven (electric cooker: 200 °C/ gas: level 3) for 20 minutes. In the meantime, wash the sage and pluck the leaves. Pour broth over all ingredients and sprinkle with sage. Cook for about 10 minutes until done. Pour stock into a pot and bring to the boil. Stir cornflour and 3 tablespoons of cold water until smooth and thicken the stock. Bring to the boil again and season if necessary.
3
Pour broth over all ingredients and sprinkle with sage. Cook for about 10 minutes until done. Pour stock into a pot and bring to the boil. Stir cornflour and 3 tablespoons of cold water until smooth and thicken the stock. Bring to the boil again and season if necessary. Arrange on a large plate and serve
4
With four people: