Cassoulet with chicken legs

Name: Cassoulet with chicken legs
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 can(s) (425 ml) white beans; 3 Carrots; 250 g Celeriac; 600 g Potatoes; 2–3 Garlic cloves; 100 g streaky smoked bacon; 8 Stem(s) Thyme; 3 Bay leaves; 1⁄4 l dry white wine (or apple juice); 4 Chicken legs (approx. 250 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 can(s) (425 ml) white beans
3 Carrots
250 g Celeriac
600 g Potatoes
2–3 Garlic cloves
100 g streaky smoked bacon
8 Stem(s) Thyme
3 Bay leaves
1⁄4 l dry white wine (or apple juice)
4 Chicken legs (approx. 250 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers

Directions

1
Drain the beans, rinse with cold water and drain. Peel and wash carrots and celery and cut them into slices or fine cubes. Peel, wash and dice potatoes. Peel garlic and chop into
2
Cut the bacon into rough strips. Wash thyme and shake dry. Put everything with laurel in a large roasting pan with lid and mix. Pour wine and approx. 1⁄4 l water.
3
Wash chicken legs and pat dry. Season with salt, pepper and paprika and place on the vegetables.
4
Cook everything in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 1 1⁄4 hours, covered. After approx. 30 minutes of cooking time, remove the lid and cook until open.
5
It goes well with sour cream.