John Myers
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Chicken Legs with Green Beans and Potato Mushrooms
The perfect chicken legs with green beans and potato mushrooms recipe with a picture and simple step-by-step instructions.
Chicken legs:
- 2 Fresh chicken legs with a back piece of 300 g each
- 2 tsp Salt
- 2 tsp Pepper
- 2 tsp Sweet paprika
- 2 tbsp Pepperoni oil
Green beans:
- 250 g Green beans
- 1 tsp Salt
- 1 tbsp Butter
- 1 tsp tsp Coarse sea salt from the mill
- 1 Colorful pepper from the mill
Potato mushrooms:
- 400 g / 4 Stück längliche, festkochende Kartoffeln
- 1 tsp Salt
- 1 tsp Turmeric
Serve.
- 1 tomato For garnish
- 2 sharpen Basil
Chicken legs:
- Wash the chicken thighs, pat dry with kitchen paper and brush well on all sides with a marinade of salt (2 teaspoons), pepper (2 teaspoons), sweet paprika (2 teaspoons) and pepperoni oil (2 teaspoons). Place the chicken legs on an ovenproof dish and bake / cook in the preheated oven (200 ° C) for approx. 50 minutes.
Green beans:
- Clean / remove the threads of the green beans, cook in salted water (1 teaspoon of salt) for about 8 minutes, drain through a kitchen sieve and toss in butter (1 teaspoon) in a hot saucepan. Finally, season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches).
Potato mushrooms:
- Peel the potatoes with the peeler, shape into potato mushrooms with the apple slicer and kitchen knife, cook / cook in salted water (1 teaspoon salt) with turmeric (1 teaspoon) for about 18 minutes and drain.
Serve:
- Serve the chicken thighs with green beans and potato mushrooms, garnished with a tomato half and basil tip.
Recipe note:
- Potato mushrooms
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