Chicken legs with Brussels sprouts & carrots

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Peel, wash and cut the carrots into large pieces. Clean, wash and possibly halve the Brussels sprouts. Peel onions and cut into rings.

2. 2

   Divide chicken legs in the joint, wash and pat dry. Season with salt, pepper and paprika powder. Heat the oil in a frying pan. Brown the legs all around and take them out.

3. 3

   Fry the onions, Brussels sprouts and carrots in hot frying fat. Season with salt and pepper. Add 1⁄2 l water, bring to the boil. Add bay leaf and broth. Put chicken legs on top. Open in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see

4. 4

   manufacturer) braise for about 45 minutes. Bread goes well with it.

Nutrition Facts

KCAL
700 kcal

CARBS
27 g

FATS
32 g

PROTEINS
71 g