Roasted chicken legs on caramelized shallots vegetables
easy
90 mins
90 mins
Ingredients
- 350 g Shallots
- 2 (approx. 400 g) red peppers
- 1 collar (approx. 175 g) Spring onions
- 1 small twig of rosemary
- 1/2 bunch Thyme
- 1 small branch of sage (or 1 potty)
- 4 Chicken legs (approx. 200 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 20 g clarified butter
- 3/8 l Chicken broth (instant)
- 60 g Sugar
- 7-8 TABLESPOONS White wine vinegar
- 2 Garlic cloves
Directions
- 1
Peel the shallots and halve them according to size. Clean, wash and chop the peppers and spring onions. Peel garlic and cut into slices. Wash rosemary, thyme and sage and dab dry. Pluck 12 large sage leaves. Wash chicken legs, dab dry and push the sage leaves under the skin of the chicken legs. Season the chicken legs with salt and pepper. Chop the rest of the herbs, except some for garnishing. Heat clarified butter in a frying pan and fry the legs in it, turning them over. Take them out, dissolve the roast with broth and pour through a sieve. Caramelise the sugar in a pan until light brown. Deglaze with stock and vinegar. Peel the garlic and press it through a garlic press. Add shallots, paprika, garlic and herbs, bring to the boil and season with salt and pepper. Put them into an ovenproof pot or roasting pan and place chicken legs on the vegetables. Cover and braise in the preheated oven (electric cooker 225°C/ gas: level 4) for about 40 minutes. After 20 minutes add spring onions. Arrange on a deep plate and serve garnished with remaining herbs. Serve with fresh white bread
- 2
Board: Wedgwood
- 3
Glasses: Orrefors
Nutrition Facts
450 kcal
35 g
11 g
45 g
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