Small legs on ribbon noodles in cream sauce

Name: Small legs on ribbon noodles in cream sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 8 Chicken legs (approx. 120 g each); 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 stem(s) Sage; 300 g green ribbon noodles (fettucine); 1 (approx. 200 g) Vegetable Onion; 500 g Mushrooms; 30 g Butter or margarine; 2 TABLESPOONS Flour; 1/4 l clear broth (instant); 200 g Whipped cream; 1/2 TEASPOON dried herbs of Provence; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp Lemon

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

8 Chicken legs (approx. 120 g each)
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 stem(s) Sage
300 g green ribbon noodles (fettucine)
1 (approx. 200 g) Vegetable Onion
500 g Mushrooms
30 g Butter or margarine
2 TABLESPOONS Flour
1/4 l clear broth (instant)
200 g Whipped cream
1/2 TEASPOON dried herbs of Provence
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp Lemon

Directions

1
Wash the legs and pat dry. Spread with oil and season with salt and pepper. Pluck sage leaves and spread on top. Roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 30 minutes. Meanwhile cook the noodles in boiling salted water for about 8 minutes. For the sauce, peel and chop the onion. Clean, wash and slice the mushrooms.
2
Fry both in hot fat for about 5 minutes. Season with salt and pepper. Dust with flour. Deglaze with broth and cream, bring to the boil. Season again with salt and pepper, dried herbs and lemon juice. Serve garnished with lemon
3
Preparation time approx. 40 min