John Myers
Chicken Legs in Creamy Vegetable Sauce
The perfect chicken legs in creamy vegetable sauce recipe with a picture and simple step-by-step instructions.
- 3 Chicken legs
- 2 Carrots
- 3 Red onions
- 2 Garlic cloves
- 3 tbsp Tomato paste
- 2 tsp Mustard
- Oil
- 250 ml Chicken broth
- 1 Can Pizza tomatoes spicy
- 1 small can Corn
- Steak pepper
- Peel the carrots and pull them over the grater.
- Peel the onions and garlic and cut into small pieces.
- Separate the chicken legs from the skin from the trusted butcher, these weighed just under 300 grams each.
- In a large pan, fry the onion, garlic and tomato paste in oil.
- Deglaze with strong chicken stock and stir in the mustard. The pizza tomatoes are added.
- Bring to the boil briefly, add carrots.
- The bare legs are placed in this sauce, the drained corn (140 grams) is sprinkled over it.
- Bring to the boil, reduce the heat and stew for 1 hour with the lid closed. Turn the legs 2 times.
- Season generously with steak pepper.
- We had jacket potatoes with it.
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