Chicken legs with garlic

Name: Chicken legs with garlic
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 300 g baby potatoes; 2 Chicken legs (approx. 175 g each); 4 Garlic cloves; 2 Tomatoes; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Bay leaves; 1/8 l dry white wine; 1/2 Garlic bulb; 7-10 Tbsp coarse salt; 7-10 Tbsp Laurel

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

300 g baby potatoes
2 Chicken legs (approx. 175 g each)
4 Garlic cloves
2 Tomatoes
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Bay leaves
1/8 l dry white wine
1/2 Garlic bulb
7-10 Tbsp coarse salt
7-10 Tbsp Laurel

Directions

1
Wash the potatoes and cook in boiling water for about 15 minutes. Then rinse with cold water, peel and leave to rest for a while. Meanwhile wash chicken legs, dab dry, divide into upper and lower leg. Peel garlic cloves. Wash, clean, quarter and seed the tomatoes.
2
Cut the flesh into small cubes. Heat 1 tablespoon of oil in a frying pan. Fry the chicken parts in it thoroughly. Season with salt, pepper and laurel. Douse with white wine. Add garlic bulb, cloves and tomatoes. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. In between brush with roast mixture. In the meantime heat 1/2 tablespoon of oil in a coated pan. Fry the potatoes for about 10 minutes, turning them over.
3
Add garlic bulb, cloves and tomatoes. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. In between brush with roast mixture. In the meantime heat 1/2 tablespoon of oil in a coated pan. Fry the potatoes for about 10 minutes, turning them over. Season with coarse salt. Serve chicken and potatoes garnished with bay leaf