John Myers
Vegetable Chicken Thighs
The perfect vegetable chicken thighs recipe with a picture and simple step-by-step instructions.
- 2 Pc. Chicken legs
- 1 tbsp Oil
- 2 Pc. Carrots
- 0,25 Pc. Fresh celery
- 0,25 Pc. Fresh leek
- 1 Cup Semi-Dry white wine
- 1 Pc. Egg
- Salt pepper
- 2 Pc. Fresh peppers
- 0,5 Pc. Cucumber fresh
- 2 tbsp Ice cold butter
- 2 Pc. Potatoes
- Cut the carrot, celery and leek into very fine pieces, season with salt and pepper and fry with clarified butter until translucent. Add white wine and stew for about 15 minutes with the lid closed. Then fold in the beaten egg.
- Wash and dry the chicken legs. Gently lift the skin off but do not injure or remove it. Push the vegetable mixture under the skin with your fingers and attach the skin to the meat with a roulade needle. Salt and pepper the meat all around. Now fry normally (oven: 160 ° C on the rack) and finish cooking.
- Make a sauce from the meat stock with the addition of wine and a little water. Thicken a little with cold butter flakes and possibly a sauce thickener. Don’t forget to taste.
- Halve the cucumber lengthways and crossways. Remove the core housing. Clean the peppers and cut them off at the bottom. Fill with the rest of the vegetable mixture and sauté as well. The rest of the pepper can be cut into pieces, which are then steamed with. Season with salt and pepper and serve in the braised cucumber half.
- Add the boiled potatoes and you’re done.
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