Chicken and beans pot

Name: Chicken and beans pot
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 Onions; 2 Garlic cloves; 4 Chicken legs (approx. 200 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 2 TABLESPOONS Flour; 2 TABLESPOONS Sunflower oil; 800 g frozen green beans; 1 (250 g) bottle of shashlik sauce; 7-10 Tbsp freshly grated nutmeg; 4 TABLESPOONS Whipped cream

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 Onions
2 Garlic cloves
4 Chicken legs (approx. 200 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
2 TABLESPOONS Flour
2 TABLESPOONS Sunflower oil
800 g frozen green beans
1 (250 g) bottle of shashlik sauce
7-10 Tbsp freshly grated nutmeg
4 TABLESPOONS Whipped cream

Directions

1
Onions peel and cut into slices. Peel garlic and cut into slices. Wash the legs, pat dry, divide at the joint and season with salt, pepper and paprika. Dust with flour
2
Heat the oil in a flat frying pan. Fry the legs for approx. 10 minutes, turning them over and taking them out. Briefly sauté onion slices and garlic slices in the frying fat. Add the beans. Deglaze with shashlik sauce. Season with salt, pepper and nutmeg. Spread the legs on the beans
3
Braise in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes. Refine with cream and arrange on a plate