Chicken legs on bouillon vegetables

Name: Chicken legs on bouillon vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 small chicken legs (approx. 175 g each); 7-10 Tbsp salt, coarse pepper; 1 TABLESPOON Oil; 1 Bay leaf; 1 TABLESPOON Vegetable broth (instant); 750 g Potatoes; 3-4 (375 g) Carrots; 2 (500 g) Rocks Leek; 1/2 bunch Parsley

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 small chicken legs (approx. 175 g each)
7-10 Tbsp salt, coarse pepper
1 TABLESPOON Oil
1 Bay leaf
1 TABLESPOON Vegetable broth (instant)
750 g Potatoes
3-4 (375 g) Carrots
2 (500 g) Rocks Leek
1/2 bunch Parsley

Directions

1
Wash the legs and pat dry. Rub with salt and pepper. Fry well on both sides in hot oil. Then fry over medium heat for 20-25 minutes. Turn in between
2
Bring 1/2 l water and bay leaf to the boil, stir in stock. Peel and wash potatoes and carrots. Clean and wash the leek. Cut everything into small pieces and simmer in the broth for 12-15 minutes
3
Season the bouillon vegetables with pepper and possibly a little salt. Wash, chop and stir in the parsley. Arrange everything
4
Drink: mineral water