John Myers
Rustic Chicken Pan
The perfect rustic chicken pan recipe with a picture and simple step-by-step instructions.
- 600 g Small chicken drumsticks – approx. 6 pcs.
- 2 Carrots
- 1 Stick of leek
- 1 Onion
- 1 Small piece of celery
- 10 Broccoli florets
- 4 Medium sized potatoes
- Rapeseed oil for the roaster
- Pepper, salt, paprika
- 200 ml Vegetable broth
- 200 ml White wine
- 125 ml Rama cream
- Preheat the oven to 200 degrees. Wash the legs in cold water, pat dry, season with paprika, pepper and salt.
- Peel the carrots and cut into large slices. Wash and clean the leek and cut into coarse rings. Peel and dice the celery. Peel and cut the onion into eighths. Peel the potatoes and cut into 2 1/2 cm cubes.
- Cover the bottom of the roasting pan with the rapeseed oil, add all the vegetable ingredients, season well with pepper and salt and mix with the oil. Put the seasoned legs on top and put everything in the oven.
- After about 15 minutes, deglaze with the white wine and after another 15 minutes pour in the broth. During the cooking process, turn the legs every now and then so that they take on color all around. After a total of 60 minutes, pour the cream over everything and let it simmer for another 10-15 minutes. Complete. Bon Appetit.
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