Chicken drumsticks with colorful root vegetables

Ingredients for 2 servings:

• 2 chicken legs
• 1 m.-sized carrot(s), cut into sticks
• 1 m.-sized parsnip(s), cut into sticks
• 1 m.-large parsley root(s), cut into sticks
• ½ m.-large celeriac, cut into sticks
• 2 stalk(s) celery, sliced
• 3 large onions, cut into rings
• 3 cloves garlic, finely sliced
• 1 tbsp ginger, finely diced
• 4 n. B. herbs, fresh
• 1 large tomato(s), cut into small pieces
• 1 Pepper
• 2 tbsp sour cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

simply from a pan

Rinse the chicken drumsticks in cold water and pat dry. Wash and chop the vegetables, wash the herbs (e.g., sprigs of rosemary, thyme, curry plant, a few sage leaves, and/or celery leaves), shake dry, and set aside. Preheat the pan and sear the drumsticks until crispy. Add the onion rings and fry them lightly in the fat rendered from the drumsticks. Sprinkle the garlic and ginger over the chicken. Sprinkle the herbs and chili peppers over the top. Finally, add the diced root vegetables and top with the tomato. Cover and simmer for 1 to 1.5 hours. Ideally, until the meat falls off the bone. In the meantime, prepare the side dish. I had polenta. After the cooking time, open the pan, push the drumsticks aside, and remove the herb stems and chili peppers. Mix the rest well and season with sour cream, pepper, and salt.