Chicken leg with turnip leek vegetables

Name: Chicken leg with turnip leek vegetables
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Rutabaga (approx. 800 g); 1 medium onion; 2 TABLESPOONS Oil; 200 ml Vegetable broth (instant); 4 small chicken legs (approx. 180 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Leek (leek; approx. 200 g); 2 TABLESPOONS Sesame; 8 TABLESPOONS Whipped cream; 7-10 Tbsp Parsley

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Rutabaga (approx. 800 g)
1 medium onion
2 TABLESPOONS Oil
200 ml Vegetable broth (instant)
4 small chicken legs (approx. 180 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Leek (leek; approx. 200 g)
2 TABLESPOONS Sesame
8 TABLESPOONS Whipped cream
7-10 Tbsp Parsley

Directions

1
Peel the rutabaga and cut into medium-sized cubes. Peel and finely chop the onion
2
roll the dice. Heat 1 tablespoon of oil in a saucepan and sauté the onion in it. Add the turnips, pour on the vegetable stock and stew covered for about 15 minutes. Wash chicken legs, dab dry, season with salt and pepper. Heat the remaining oil in a frying pan and fry the chicken legs for about 10 minutes at medium heat, turning them several times. In the meantime, clean and wash the leek and cut it into rings of about 1 cm thickness.
3
Put the leek on the turnips about 5 minutes before the end of the cooking time and steam them. Season with salt and pepper. Remove chicken legs from the pan and keep warm. Roast the sesame seeds in the frying fat for about 1 minute. Arrange the chicken legs with the turnip-leek vegetables on plates and sprinkle with the sesame seeds. Sprinkle the turnip-leek vegetables with cream and garnish with parsley