Chicken legs with chive aioli and tomatoes

Name: Chicken legs with chive aioli and tomatoes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 Chicken legs (approx. 250 g each); 7-10 Tbsp coarse salt; 7-10 Tbsp Pepper; 1 Garlic clove; 1 collar Chives; 2 Egg Yolk; 1/2 TEASPOON medium hot mustard; 200 ml Olive oil; 1-2 TEASPOONS Vinegar; 500 g Tomatoes; 2 TABLESPOONS Butter; 7-10 Tbsp Chives and lemon; baking paper

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 Chicken legs (approx. 250 g each)
7-10 Tbsp coarse salt
7-10 Tbsp Pepper
1 Garlic clove
1 collar Chives
2 Egg Yolk
1/2 TEASPOON medium hot mustard
200 ml Olive oil
1-2 TEASPOONS Vinegar
500 g Tomatoes
2 TABLESPOONS Butter
7-10 Tbsp Chives and lemon
baking paper

Directions

1
Wash the legs and pat dry. Season with coarse salt and pepper. Place on a baking tray lined with baking paper and cook in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes.
2
Meanwhile, for the aioli, peel the garlic and press it through a garlic press. Wash the chives and cut into small rolls. Mix egg yolk and mustard. Gradually add olive oil with the whisk of the hand mixer.
3
Season with salt, pepper and vinegar. Stir in garlic and chives. Wash, clean and slice the tomatoes. Melt butter in a pan. Fry the tomato slices for about 3 minutes while turning.
4
Season with salt and pepper. Arrange chicken legs and tomatoes in portions with chive aioli. Serve garnished with chives and lemon.