Chicken legs with braised vegetables

Ingredients for 4 servings:

• 3 bunch soup vegetables (carrots, celeriac, leek)
• 3 m.-sized onion(s)
• 2 bell peppers
• 4 stalk(s) Celery
• 6 chicken legs
• salt and pepper
• Chicken seasoning
• ½ liter vegetable broth
• 2 garlic cloves
• some oil
• some sauce thickener
• Maggi

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the cleaned vegetables into bite-sized pieces, mix with the crushed or chopped garlic and a little oil, then season with salt and pepper. Place the vegetable mix on a baking tray (a roasting pan is ideal, as it’s a bit deeper) and place the chicken thighs on top. Season with salt, pepper, and chicken seasoning to taste. Place the tray in the oven at 200°C for about an hour. Baste both the vegetables and the thighs with a little broth every now and then. At the end of the cooking time, skim off any remaining liquid, bring to a boil, and thicken with a sauce thickener, then season with salt, pepper, and Maggi. Serve with croquettes, hash browns, or rice. A simple recipe that tastes simply delicious!