Chicken legs with spring vegetables

Name: Chicken legs with spring vegetables
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 Chicken legs (approx. 200 g each); 7-10 Tbsp Salt; 1 collar (approx. 650 g) Carrots; 2 Kohlrabis (about 300 g each); 125 g Spring onions; 30 g Butter or margarine; 30 g Flour; 400 ml Vegetable broth (instant); 100 g Whipped cream; 3-4 Tbsp fresh squeezed lemon juice; 7-10 Tbsp Lemon Pepper; 7-10 Tbsp Sugar; 1 TABLESPOON Oil; 7-10 Tbsp Lemon and chervil

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 Chicken legs (approx. 200 g each)
7-10 Tbsp Salt
1 collar (approx. 650 g) Carrots
2 Kohlrabis (about 300 g each)
125 g Spring onions
30 g Butter or margarine
30 g Flour
400 ml Vegetable broth (instant)
100 g Whipped cream
3-4 Tbsp fresh squeezed lemon juice
7-10 Tbsp Lemon Pepper
7-10 Tbsp Sugar
1 TABLESPOON Oil
7-10 Tbsp Lemon and chervil

Directions

1
Wash chicken legs, pat dry and season with salt. Place chicken legs on a baking tray and roast in a preheated oven (electric: 200 °C/ gas: level 3) for 35-40 minutes.
2
In the meantime, clean the carrots (leave some green as desired) and wash them. Clean, wash and slice the kohlrabi. Put the carrots in boiling salted water and cook for about 12 minutes.
3
Put the kohlrabi in boiling salted water as well and cook for about 10 minutes. In the meantime clean and wash spring onions and cut them into rings. Melt the fat in a pot. Dust with flour, sweat on and gradually deglaze with stock and cream while stirring.
4
Bring to the boil, season to taste with lemon juice, salt, pepper and sugar. Keep warm. Heat oil in a small pan and fry spring onions in it at medium heat for about 2 minutes. Season with salt and pepper.
5
Drain the vegetables. Arrange carrots, kohlrabi, chicken legs and spring onions on a plate. Spread some sauce over them and serve garnished with lemon and chervil as you like. Add the rest of the sauce garnished with lemon julienne.