Sage chicken legs
DIFFICULTY
easy
easy
RATING
COOK TIME
45 mins
45 mins
TOTAL TIME
45 mins
45 mins
Ingredients
Servings:
4
- 4 Chicken legs (225 g each)
- 1/2 Pot of sage
- 30 g clarified butter
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 3 Onions
- 250 g red lentils
- 1/8 l Vinegar
- 1/4 l Vegetable broth (instant)
- 1 collar Chives
- 150 g Skimmed milk yoghurt
- 2 TABLESPOONS Schmand
- 7-10 Tbsp Herb bouquet
- 7-10 Tbsp wooden sticks
Directions
- 1
Wash the legs, pat dry, push sage under the skin. Fix with wooden sticks. Heat lard in a pan. Brown the legs in it thoroughly. Season with salt and pepper. Fry over medium heat for about 10 minutes, turning occasionally. Meanwhile peel onions, cut them into slices and fry them briefly. Add the lentils. Deglaze with vinegar and stock, bring to the boil. Cook everything together for another 15 minutes. Season with salt and pepper. For the dip, wash the chives and cut into small rolls. Mix yoghurt, sour cream and chives. Season with salt and pepper. Arrange everything together and garnish with herb bouquets
- 2
Cloth: Baier Nickel
- 3
Bowl: Bella Cucina
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