Chicken legs in a Roman pot

Ingredients for 3 servings:

• 3 large chicken legs
• 3 m.-sized carrot(s)
• 1 large onion(s)
• 700 g potatoes
• 1 large bell pepper(s), red
• 150 ml dry white wine
• 200 ml vegetable broth or chicken broth
• 1 bay leaf
• 1 sprig(s) of thyme
• 1 pinch(s) rosemary needles, chopped
• e.g. Paprika powder, sweet and hot
• e.g. salt and pepper
• 1 garlic clove(s), optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Soak the earthenware pot in water for at least 30-45 minutes (longer won’t hurt). Wash the chicken thoroughly and pat dry, rub with salt, pepper, and hot paprika, and set aside. Peel the potatoes, quarter them, and cut them into wedges. Peel the carrots and cut them into 3-4 cm long pieces (halve thick carrots). Deseed the bell pepper and dice them (quarter and halve, not too small). Peel the onion and cut them into large pieces or slices (as desired). Tip: Instead of the 3 carrots, just 1 carrot or kohlrabi would also work. Layer the potatoes, carrots, onion, and bell pepper in the earthenware pot. Pour in the stock and white wine. Add the thyme and bay leaf, and sprinkle with a pinch of rosemary and sweet paprika. Note: If you have fresh rosemary, you can of course use that too. Place the legs on top, close the lid, and place the Römertopf in a cold oven. Set the oven to 180°C fan/convection oven and remove the lid after about 60-80 minutes (depending on the size of the legs). Continue cooking uncovered for about 20-30 minutes. Tip: If you like, you can also briefly use your oven’s top grill function; the fan/convection oven was enough for me. If you like, you can carefully remove the meat juices and use them to make a sauce. The juices were enough for us, since all the side dishes were cooked with the meat. A fresh green salad or fresh baguette goes well with this dish.