John Myers
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Parmesan Brussels Sprouts with Chicken Legs
The perfect parmesan brussels sprouts with chicken legs recipe with a picture and simple step-by-step instructions.
Parmesan Brussels sprouts
- 500 g Brussels sprouts
- 200 ml Cream
- 100 g Freshly grated Parmesan
- Salt
- Butter
Chicken legs
- 2 Chicken legs
- 80 g Butter
- 1 Lemon, the zest
- 2 Cloves of garlic, grated
- Chilli from the mill
- Black pepper from the mill
- Salt
- Oil
Parmesan Brussels sprouts
- Clean and halve the Brussels sprouts and then boil them in salted water so that they still have a bite. Strain over a sieve and drain well. Then melt some butter in the pan and fry the Brussels sprouts in it, turning them so that they get some color.
- Then add the cream and bring to the boil once and then stir in the Parmesan and simmer over low heat until the sauce is thick and thick. You can add salt if you like, but the Parmesan has enough salt.
Chicken legs
- Put the butter in a bowl, rub in the garlic and also add the lemon zest and then season with salt and pepper and chilli and knead everything well – works really well with a fork.
- On the chicken thighs, loosen the skin at one point on the edge and use your finger to loosen the skin from the meat over a large area, but in such a way that it remains connected at the edge. Now push some butter under the skin and apply pressure to distribute it evenly under the skin.
- Brush an ovenproof dish with oil and place the chicken legs in it, spread the remaining butter on the skin. Bake the chicken legs in the oven preheated to 180 degrees for 40 – 45 minutes and then serve with the Parmesan Brussels sprouts.
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