Contents
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Ingredients
- 1100 g Chicken legs
- 1 tsp Sweet paprika
- 1 tsp Coarse salt
- 2 tbsp Oil
- 1 Roast tube
- 500 g Broad beans
- 1 Chopped onions
- Marinade:
- Salt and pepper
- 2 tbsp Vinegar
- 4 tbsp Germ oil
- 1 tsp Mustard medium hot
- 1 pinch Sugar
- 500 g Waxy potatoes
- 2 sprigs Rosemary fresh
- 2 tbsp Extra virgin olive oil
Instructions
- We start about 2.5 hours before eating.
- Wash the beans, cut off the ends, then chop & scald. They should still be firm to the bite. Scare off.
- Dress the beans with the onion & marinade. Salad should sit through for about 1 to 2 hours.
- Wash thighs, pat dry, brush with spices. Put in the roasting tube to keep the oven clean. Cook at 190 ° C for about 45 minutes
- Cut off the rosemary, pluck wash, (we do not use stems) chop a little.
- Put the olive oil in a hot pan, add the potatoes and rosemary, now set the temperature to medium. Cook the potatoes, always swirling through them.
Nutrition
Serving: 100gCalories: 227kcalCarbohydrates: 11.9gProtein: 13.3gFat: 14g