Braised Chicken Legs with Tomato Salad
- In addition
- Fresh herbs (for garnish)
- For the chicken
- 4 Chicken legs
- freshly ground peppers
- 3 tablespoons vegetable oil
- 1 tablespoon butter
- 1 onion
- 2 garlic
- ½ teaspoon rosemary (chopped)
- ½ teaspoon thyme (chopped)
- 1 tablespoon Mustard
- 1 teaspoon ground paprika
For the chicken: season chicken legs with salt and pepper. Heat 2 tablespoons of oil and butter in a pan and cook on medium heat until golden brown on all sides. Simmer on low heat for about 25 minutes, adding a little water, if necessary.
Peel onion and garlic, chop finely. Combine herbs with mustard, pepper and remaining oil, add to onion and garlic.
After 15 minutes of cooking, spread chicken with herb mixture and cook until done, turining often.
For the tomato salad: rinse and slice tomatoes. Peel onion and dice small.
Whisk oil with vinegar, onion and season with salt, pepper and sugar. Toss tomatoes with the dressing and sprinkle with chives.
Arrange chicken and salad on plates and serve.