Hungarian chicken legs

Name: Hungarian chicken legs
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 300 g Carrots; 300 g Celery tubers; 200 g red and green peppers; 200 g Onions; 100-125 g lean smoked bacon; 4 (200 g each) Chicken legs; 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 2 TEASPOONS Tomato paste; 1/4 l dry white wine; 1/4 l clear chicken stock (instant)

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

300 g Carrots
300 g Celery tubers
200 g red and green peppers
200 g Onions
100-125 g lean smoked bacon
4 (200 g each) Chicken legs
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
2 TEASPOONS Tomato paste
1/4 l dry white wine
1/4 l clear chicken stock (instant)

Directions

1
Clean and wash the carrots, celery and peppers. Cut carrots diagonally into thick slices, celery and carrots into large cubes. Cut the peppers into pieces. Peel onions. Chop bacon and onions roughly.
2
Peel the skin off the chicken legs. Heat the oil in a casserole or roasting pan and fry the legs vigorously while turning. Season with salt, pepper and paprika powder and remove. Leave out the bacon in the hot frying fat and stir-fry the vegetables in it.
3
Finally add tomato paste, stir in and season with salt and pepper. Deglaze the vegetables with white wine and chicken soup, place the legs on the vegetables and braise covered for about 30 minutes. Season to taste with salt, pepper and paprika powder.
4
Put the vegetables on a plate. Arrange chicken legs on top. Rice, for example, tastes good with it.