Puszta chicken legs in Riesling sauce

Ingredients for 4 servings:

• 4 chicken legs
• 4 tbsp spice mix (Puszta dust for chicken)
• 30 g clarified butter
• 250 ml dry white wine (Riesling)
• 150 ml Noilly Prat
• 150 ml chicken stock
• 150 ml cream
• 2 tbsp flour butter (1 : 1) or cornstarch
• n. B. Sea salt and pepper, mixed, from the mill
• 300 g carrot(s) with greens, thin, organic
• 200 g mushrooms, brown
• 4 spring onions
• 1 tbsp sugar
• 30 g butter
• e.g. chopped parsley
• n. B. Carrot greens, chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 10 minutes

Preheat the oven to 180°C (top/bottom heat). Wash the chicken thighs, pat dry, and season with the spice mix. Sear them all over in a roasting pan with hot clarified butter, then remove. Deglaze the pan with the Riesling, Noilly Prat, and chicken stock. Simmer briefly, then add the chicken thighs back to the pan and cook in the preheated oven for about 30 minutes, basting with the liquid occasionally. In the meantime, peel and trim the carrots. Chop them slightly if necessary. Trim and halve the mushrooms. Rinse the spring onions, trim them, and cut them into 8 cm long pieces. Blanch the carrots in boiling salted water for 4-5 minutes, remove, and drain well. Melt the butter in a pan and sauté the carrots, mushrooms, and spring onions for 5 minutes, stirring occasionally. Sprinkle with sugar, let it caramelize slightly, and season to taste. Remove the cooked chicken pieces from the sauce, keep warm briefly, and strain the meat juices. Pour in the cream, then bring the sauce to a boil and reduce slightly. Thicken lightly with a little butter or cornstarch, if desired. Season with salt and pepper. Arrange the vegetables and chicken pieces on warmed plates, drizzle with the sauce, and serve sprinkled with parsley and carrot tops.