Tuscan chicken legs

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the meat and dab dry. Season with salt and pepper and sprinkle with 2 tablespoons of oil. Spread in the fat pan of the oven and braise in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for about 1 hour.

2. 2

   Clean the mushrooms and, depending on size, halve or leave them whole. Peel onions and garlic and cut into cubes. Wash rosemary and oregano, shake dry and, except for something to garnish, pluck needles from the twigs and leaves from the stems.

3. 3

   Finely chop the needles and leaves. Heat 2 tablespoons of oil. Fry the onions for about 6 minutes, turning them over. After 4 minutes add mushrooms, garlic and herbs. Stir in tomato paste, sweat briefly, deglaze with cream and bring to the boil.

4. 4

   After 30 minutes, spread the mushroom sauce over and around the chicken legs. Arrange meat and sauce on a platter/grill. Garnish with rosemary and oregano. Bread tastes good with it.

Nutrition Facts

KCAL
490 kcal

CARBS
5 g

FATS
41 g

PROTEINS
25 g