Chicken legs on colourful vegetables

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Clean, wash and halve the beans and cook in boiling salted water for about 20 minutes. Wash chicken legs, dab dry and rub with salt and pepper. Heat the oil in a pan and fry the legs for about 20 minutes, turning them several times. Clean, wash and cut the peppers into strips. Clean, wash and quarter the mushrooms. Heat 20 g fat in a frying pan and fry the mushrooms in it until golden brown. Add strips of paprika and fry. Peel and finely dice the onion. Heat the rest of the fat in a pan and fry the diced onion until transparent. Sprinkle with curry and flour and sauté. Deglaze with milk and boil thoroughly. Season to taste with salt and pepper. Drain the beans and toss with the vegetables. Season to taste with salt and pepper. Arrange vegetables and chicken legs on a plate. Garnish with parsley. Pass the sauce extra

2. 2

   studio, Hamburg

3. 3

   Plate: Irmi Allnoch

4. 4

   Glass: Avalon/ glass cook

5. 5

   Plate: Siebers presents