John Myers
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Baked Chicken Legs with Vegetables, Port Wine and Figs
The perfect baked chicken legs with vegetables, port wine and figs recipe with a picture and simple step-by-step instructions.
for seasoning
- 2 piece Onion
- 1 piece Clove of garlic
- 1 tsp Fresh ginger
- 2 tbsp Olive oil
- 1 piece Cinnamon stick
- 250 ml Port wine
- 1 piece Red peppers
- 6 piece Fig fresh
- 1 tbsp Honey liquid
- Salt
- Pepper from the grinder
for garnish
- 1 tbsp Finely chopped parsley
- 50 g Pine nuts
- Wash the chicken drumsticks thoroughly, dry them with kitchen paper, peel the onions and cut into thin rings. Peel and chop the garlic clove. Peel the ginger (approx. 2 cm) and grate it finely.
- Heat 2 tablespoons of olive oil in a roasting tin and fry the chicken legs vigorously on both sides over high heat. Add onion rings, ginger, garlic and cinnamon stick and fry briefly. Pour port wine on top. Cook in a preheated oven at 180 degrees for about 30 minutes.
- Meanwhile, clean and halve the figs (quarter the larger pieces). Wash and core the peppers and cut into pieces. Rinse the parsley, pat dry, pluck the leaves from the stems and chop finely. Lightly toast the pine nuts in a pan without fat.
- Add the figs and the bell pepper pieces to the chicken legs after the 30 minutes. Season everything with salt and pepper. Spread the honey on the chicken legs and finish cooking for another 15-20 minutes.
Serving
- Place a leg of chicken in each preheated plate, distribute the vegetables and figs, sprinkle with parsley and pine nuts. Serve with boiled potatoes or bread.
- Have fun with the preparation and bon appetite!
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