John Myers
Braised Chicken Legs with Broad Beans
The perfect braised chicken legs with broad beans recipe with a picture and simple step-by-step instructions.
- 4 Chicken legs
- 50 g Dried, pickled tomatoes
- 4 Garlic cloves
- 500 g Wide cut beans
- 2 tbsp Tomato paste
- 1 tbsp Powdered sugar
- 200 ml White wine
- 1 branch Rosemary
- Salt
- Black pepper from the mill
- Olive oil
- Debone the chicken thighs. To do this, cut the chicken legs open along the bones with a very sharp knife and then remove the meat from the bone with the knife. Remove any tendons and cartilage.
- Finely dice the tomatoes and finely chop the cloves of garlic. Cut the broad beans into pieces approx. 4 cm long. Mix the diced tomatoes with half of the garlic.
- Place the boned chicken thighs on a board with the skin side down. Then salt and pepper well and add some of the tomato and garlic mixture and roll it up to make a roulade. Tie together with kitchen thread.
- Heat some olive elbow in a pan and add the remaining garlic and the sprig of rosemary. Now add the chicken roulades and fry vigorously on all sides. Now add the tomato paste and powdered sugar and roast a little.
- Then add the beans and sauté for about 2 minutes while turning. Then add the wine. Put the stove on the lowest flame, put the lid on the pan and let simmer for about 20 minutes.
- Then turn off the stove and season with salt and pepper. Drizzle some olive oil over it and let it steep for another 5 minutes and then serve.
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