John Myers
Chicken Legs with Kale
The perfect chicken legs with kale recipe with a picture and simple step-by-step instructions.
The chicken legs
- 3 piece Fresh chicken legs
- 1 large Chopped onion
- 3 piece Pressed garlic
- 1 piece Fresh tomato
- 1 bunch Fresh thyme
- 500 Milliliters Water
- Salt to taste
- Black pepper from the mill to taste
The kale
- 400 g Frozen kale
- 1 large Chopped onion
- 100 g Smoked lean bacon diced
- Salt to taste
- Black pepper from the mill to taste
- 1 piece Sprig of thyme
- 4 pinch Freshly grated nutmeg
- 250 Milliliters Meat broth own production
- Rub the chicken legs all over with salt, pepper and a little garlic. Place in a frying pan with a lid. Spread the onion, tomato and thyme all around. Pour in the water and put the lid on the pan.
- In the oven on the bottom rail at 180 ° upper u. Braise bottom heat for 60 minutes. Then remove the lid and let the legs brown for another 20-25 minutes.
- Then keep the legs warm and beat all the ingredients for the sauce with the whisk in the broth. Tie as usual and season again. If too salty, add a little more water and bring to the boil.
- Thaw the kale overnight in the refrigerator. Then fry the bacon and onions in a saucepan. Add the kale, mix everything and season with salt and pepper. Fry briefly. Pour in the broth, add the thyme and let everything simmer on the stove for about 45 minutes on the lowest setting. Finally rub some nutmeg in for the taste. Season again to taste.
- There was boiled potatoes with everything. Good Appetite.
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