Poultry: Chicken Legs with Chilli-honey-garlic Paste and Root Vegetables

the chicken drumsticks

1. Clean the legs and pat dry. Carefully remove the skin from the meat with a finger. DO NOT pull it off !!!
2. Peel the garlic cloves, chop them finely and mash them with a pinch of salt with the back of a knife. Make a cream together with chilli paste (chilli powder to taste), honey and a tablespoon of olive oil. Now distribute this between the skin and the meat of the legs and brush the skin with a little olive oil.
3. Peel and dice the onion. Heat the rest of the olive oil in a suitable pan and fry the legs quickly and spicy on both sides. Add the onion cubes and let them brown lightly at the lower temperature. Deglaze with white wine.
4. Preheat the pipe to 200 degrees and cover the pan. Now slowly stew the meat at about 175 degrees for 1 1/2 to 2 hours. Pour some water in between. Remove the lid for the last half hour.

the root vegetables

1. Peel the onion, carrots, kohlrabi and parsley root and cut into cubes. Heat clarified butter in a saucepan and fry the vegetables.
2. Pour in some water and season with grained vegetable stock, pepper and salt. Boil. Cover and turn off the stove. Due to the residual heat, the vegetables are cooked to perfection.
3. Finally stir in the chopped parsley.
4. Place the legs on a little sauce on warmed plates and serve with the vegetables.
5. TIP: To refine, you can stir in a small piece of butter or a dash of cream.
6. Note 10: The list of ingredients is upside down due to an input error.
7. * Link to spice mixes: Granulated vegetable broth