Chicken leg with bouillon vegetables

Name: Chicken leg with bouillon vegetables
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 600 g Potatoes; 375 g Carrots; 2 Leek sticks (leek); 1/2 l Vegetable broth (instant); 1 Bay leaf; 1 TABLESPOON colourful peppercorns; 4 Chicken legs (approx. 200 g each); 7-10 Tbsp Salt; 2 TABLESPOONS Oil; 1 collar Parsley; 7-10 Tbsp white pepper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

600 g Potatoes
375 g Carrots
2 Leek sticks (leek)
1/2 l Vegetable broth (instant)
1 Bay leaf
1 TABLESPOON colourful peppercorns
4 Chicken legs (approx. 200 g each)
7-10 Tbsp Salt
2 TABLESPOONS Oil
1 collar Parsley
7-10 Tbsp white pepper

Directions

1
Clean and wash the potatoes, carrots and leeks. Roughly dice potatoes, cut carrots into sticks and leek into rings. Bring broth and laurel to the boil in a pot, add vegetables and cook covered for about 20 minutes. Crush pepper in a mortar. Wash chicken legs, dab dry and sprinkle with salt and pepper. Heat the oil in a large pan and fry the chicken legs on both sides.
2
Cover and fry over a low heat for about 20 minutes. Wash parsley, dab dry and chop except for a little bit for garnishing. Season the bouillon vegetables with salt and pepper and spread them on 4 plates with some stock. Arrange chicken legs on top. Serve sprinkled with parsley and garnish