John Myers
Chicken Leg with Mushrooms
The perfect chicken leg with mushrooms recipe with a picture and simple step-by-step instructions.
- 2 Big chicken legs
- Salt
- Pepper from the grinder
- 1 teaspoon Cayenne pepper
- Oil
- 3 Branches Rosemary fresh
- 1 bunch Fresh thyme
- 5 Toes Garlic
- 6 tablespoon Salt water
- 300 g Mushrooms brown
- 1 Onion
- 2 tablespoon Butter
- 4 piece Carrots
- 300 g Asparagus
- Rinse the clubs and pat dry. Mix oil, salt, pepper and cayenne pepper and rub the legs all around until everything is used up. Wash the herbs, shake dry and add to the legs in the greased baking dish. Lightly mash the garlic with the skin and add to the meat. Then cook the legs in the preheated oven at 180 ° C for 40 to 60 minutes, depending on the size. The big clubs took almost 60 minutes.
- In the meantime, peel the potatoes and do not boil them in salted water. Peel the asparagus and carrots and cook them in salted water until they are firm to the bite.
- Clean and chop the mushrooms. Peel the onion and chop finely. Heat some fat in a pan and sauté the mushrooms all around. Lightly season with salt and pepper and cook for about 25 minutes.
- Take the legs out of the oven and brush the skin with salt water. Grill briefly at 250 ° C until crispy
- Drain the potatoes, asparagus and carrots and fry briefly in butter in a pan. Add a few more herbs and season with salt and pepper. Arrange the chicken legs with the vegetables and mushrooms on a large platter and serve hot.
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