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Ingredients
Baked Chicken Legs with Peppers and Potatoes
- Ingredients
- 4 Chicken legs
- salt
- freshly ground peppers
- ground paprika (sweet)
- 1 red Bell pepper
- 1 yellow Bell pepper
- 1 green Bell pepper
- 1 root Fennel
- 700 grams waxy potatoes
- 2 garlic cloves
- 1 onion
- 2 Tbsps vegetable oil
- 200 milliliters Chicken broth
- 125 milliliters dry white wine
- 2 tsps freshly chopped Fresh herbs (such as, thyme, rosemary)
Rinse the chicken legs and pat dry. Season with salt, pepper and paprika.
Rinse the bell peppers, cut in half, remove the stalks, seeds and ribs and cut the flesh into bite-size pieces.
Trim, rinse and cut the fennel into pieces. Peel the potatoes and chop them into pieces. Peel and finely chop the garlic and onion.
Heat some oil in a roasting pan and fry the chicken pieces in it on both sides.
Remove from the pan.
Sweat the onions in the pan until translucent. Add the garlic and cook briefly. Add the fennel, bell peppers and potatoes and pour in the with wine and stock. Bring to a boil. Season with salt, pepper and the herbs.
Distribute the chicken legs on top of the vegetables and bake in a preheated oven at 200°C (approximately 400ºF) on the middle shelf for about 40-45 minutes.
Serve hot.