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Chicken leg with bouillon vegetables

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Ingredients for 4 servings:

  • 4 chicken legs
  • 4 large carrots
  • 5 m.-sized potatoes
  • 1 stalk(s) leek
  • Vegetable broth (instant)
  • salt and pepper
  • Oil for brushing the pan
  • herbs, fresh

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Clean the vegetables and cut them into even-sized cubes. Briefly sauté the vegetables in a large pot. Pour in as much vegetable stock as you like, making sure the vegetables are completely covered. Cover and cook over medium heat until al dente. Cook for about 20 minutes. Meanwhile, season the chicken and fry it in hot oil until crispy. Finally, season the vegetables with fresh herbs and garnish with parsley. Serve with the chicken thighs.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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