John Myers
Chicken Legs in Chestnut and Apple Sauce
The perfect chicken legs in chestnut and apple sauce recipe with a picture and simple step-by-step instructions.
- 3 Chicken legs
- 2 tablespoon Butter
- Salt
- Pepper
- 3 Apple boskop
- 6 Shallots
- 2 Garlic cloves
- 250 g Chestnuts
- 400 ml Cider
- 400 ml Broth
- Preheat the oven to 180c and grease a roasting pan a little.
- Mix the butter with salt and pepper, wash the chicken legs, pat dry and brush with the butter.
- Place the legs in the roaster and brown a little on the middle shelf for about 15 minutes.
- Peel shallots and garlic cut into wedges, wash apples, core and cut into wedges.
- Pour the apple cider and a little broth over the chicken legs, spread the apples, shallots, garlic and chestnuts all around and cook for about 1 hour.
- If necessary, you can add a little more apple cider or broth. Season the sauce with salt and pepper
- Place the chicken drumsticks on a plate, put apple and chestnuts around them and serve with a little red cabbage
- We ate potato and semolina dumplings with it **************************** GOOD APPETIT ********** **************
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