Chicken legs from the pan
Tender meat and crispy fried skin: the chicken legs from the pan are very easy to prepare and taste wonderfully spicy. It doesn’t get any better!
INGREDIENTS
2 chicken legs
½ tsp salt
1 pinch of black pepper
4 tbsp sunflower oil
1 carrot
1 onion
1 red pepper
200 ml vegetable broth
20g butter
PREPARATION
1. Season the chicken legs on both sides with salt and pepper. Heat the sunflower oil in a pan and first fry the chicken legs on the skin side for about 3 minutes over medium heat until they are nice and crispy, then turn them over and fry for about 2 minutes.
2. Peel and dice the carrot. Peel the onion and cut it into coarse pieces. Wash the peppers, quarter them, remove the seeds and cut them into coarse cubes. Add the vegetables to the pan and fry for about 2 more minutes.
3. Pour in the vegetable broth and put a lid on the pan so that steam can still escape. Simmer gently over low heat for about 25 minutes.
4. Remove the lid and let the vegetable broth simmer completely. Add the butter in flakes to the pan and fry the chicken legs again on the skin side for about 2 minutes until crispy. Bon appetit!
