Chicken legs with paprika vegetables

Name: Chicken legs with paprika vegetables
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Vegetable onion (approx. 400 g); 2 Garlic cloves; 1 green, red and yellow peppers; 4 Chicken legs (approx. 220 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 4 TABLESPOONS Oil; 50 ml Vegetable broth; 1 TABLESPOON dried thyme; 200 g Whipped cream

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Vegetable onion (approx. 400 g)
2 Garlic cloves
1 green, red and yellow peppers
4 Chicken legs (approx. 220 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
4 TABLESPOONS Oil
50 ml Vegetable broth
1 TABLESPOON dried thyme
200 g Whipped cream

Directions

1
Peel and halve the onion and cut into strips. Peel garlic and chop finely. Clean, wash and cut the bell peppers into strips. Wash chicken legs, dab dry and season with salt, pepper and sweet paprika.
2
Heat the oil in a large frying pan. Fry the chicken legs on both sides for 3-4 minutes. Remove the chicken legs. Add the onion, garlic and pepper strips to the pan and fry for about 5 minutes.
3
Season with salt and pepper. Put the chicken legs back into the pan, add the stock, bring to the boil, cover and cook for about 25 minutes, turning occasionally. Approx. 10 minutes before the end of the cooking time add thyme, except for something to sprinkle, and cream, bring to the boil again and cook to the end.
4
Arrange chicken legs with vegetables and sauce on plates and sprinkle with thyme. Baguette tastes good with it.