Fiery chicken legs

Name: Fiery chicken legs
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 medium-sized leeks (leek); 12 (approx. 900 g) Chicken drumsticks; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 package (300 g) deep-frozen pan-fried vegetables "French; 1/2 potty fresh or 1/2 tsp marjoram; 1 Bag of chili con carne spice or "fix; 1 TABLESPOON Tomato paste

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 medium-sized leeks (leek)
12 (approx. 900 g) Chicken drumsticks
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 package (300 g) deep-frozen pan-fried vegetables "French
1/2 potty fresh or 1/2 tsp marjoram
1 Bag of chili con carne spice or "fix
1 TABLESPOON Tomato paste

Directions

1
Clean, wash and cut the leek into rings. Wash chicken legs and pat dry. Heat oil. Sauté chicken legs in it for about 5 minutes. Season with salt and pepper. Add pan-fried vegetables and leek and fry.
2
Deglaze with 3/8 litres of water. Add dried marjoram. Cook everything over medium heat for about 10 minutes. Wash fresh marjoram, pluck off leaves and stir in. Take out meat and vegetables and keep warm.
3
Stir the chili con carne spice and tomato paste into the sauce. Cook for about 4 minutes. Arrange chicken legs with vegetables and sauce on a plate.