Chicken Legs


Rating: 5.00 / 5.00 (1 Votes)


Total time: 45 min

Servings: 2.0 (servings)

Ingredients:










Instructions:

Rinse the chicken legs, dry them and rub them with salt and pepper. Heat the olive oil in an ovenproof frying pan and brown the chicken legs on all sides. 2.

Preheat the oven to 180 °C (convection oven 160 °C). Peel the garlic cloves and cut them into coarse pieces. Rinse, clean and chop the spring onions. Rinse, clean and dice the tomatoes.

Add the garlic, spring onions and tomatoes to the meat. Pour the clear soup and cook in the heated oven for 25 minutes. Serve with baguette and a green salad.

Tip The dish gets a Mediterranean touch with steamed zucchini or melanzani slices.

Our tip: Zucchini are tender in taste and therefore also well suited for children.

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