Chicken legs on bûchamel vegetables
easy
50 mins
50 mins
Ingredients
- 4 Chicken legs (approx. 200 g each)
- 1 untreated orange
- 1 TABLESPOON Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 2 medium-sized kohlrabis
- 1/4 l clear broth (instant)
- 150 g frozen peas
- 1 TABLESPOON Butter or margarine
- 1 TABLESPOON Flour
- 1/8 l Milk
- 3-4 Stem(s) Tarragon (alternatively 1/2 bunch of parsley)
Directions
- 1
Wash chicken legs and pat dry with kitchen paper. Orange hot wash. Finely grate the skin, squeeze the juice. Mix oil, 2 tablespoons orange juice, half of the orange peel, salt and pepper.
- 2
Brush the legs with it and place them on a baking tray rinsed with cold water. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 40 minutes. In the meantime, clean, wash and slice the kohlrabis.
- 3
Cook in boiling broth for about 10 minutes. Add the frozen peas about 3 minutes before the end of the cooking time and cook them. Pour off the vegetables and collect the broth. Heat the fat in a saucepan. Dust with flour and sauté until golden brown.
- 4
Deglaze with stock and milk while stirring, bring to the boil and simmer for about 5 minutes. Wash tarragon, dab dry and chop finely, except for a little bit for garnishing. Stir tarragon and the remaining orange peel into the sauce.
- 5
Add the vegetables and heat them up. Season béchamel vegetables with salt and pepper. Arrange chicken legs and béchamel vegetables on a plate. Garnish with remaining tarragon. Boiled potatoes taste good with it.
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