Chicken Legs with Pointed Cabbage

1. chicken legs rinse and dry. Salt, season with pepper. Rinse and dry parsley. Pluck the leaves from the stems.

Carefully lift skin from chicken legs, brush each meat with mustard. Place a few parsley leaves on top. Place skin on top. If necessary, pin with a few toothpicks.

Heat clarified butter. Fry chicken legs in it all around, on the grease pan form. Roast at 200 degrees for about 40 minutes.

4. carrots rinse, clean (if desired, leave a little green). Depending on the size, cut them in half lengthwise or completely. Clean pointed cabbage, rinse, cut into quarters.

Remove stalk from each. Cut pointed cabbage into strips about 3 cm wide. 5.

5. heat fat. Add carrots, sprinkle with sugar and let caramelize slightly.

caramelize. Add cabbage, steam briefly. Season with salt, pepper and nutmeg. Add clear soup and simmer for 15 minutes.

Stir crème fraîche into the vegetables. Thicken if necessary. Season to taste. Arrange everything. Garnish with strips of lemon peel and parsley to taste.

Serve with mashed potatoes.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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