Chicken Legs for Sauce Lovers
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 chicken legs
- salt
- Pepper, whiter
- 20 g flour
- 500 ml chicken broth, (can also be instant)
- 1 tablespoon lemon juice, freshly squeezed
- Nutmeg, grated
Print Recipe
Pin Recipe Instructions
- Sear 4-6 chicken legs in a wide, low saucepan on the skin, so brown, then turn and fry as well. Remove, season with salt and sprinkle with white pepper.
- Bind the left out chicken fat with flour, like with a bechamel, then add chicken broth (I always have homemade in the freezer, but it also works instantly) and let it smuggle briefly. Season to taste with a little lemon juice and grated nutmeg.
- Now put the chicken legs in the sauce and simmer in the preheated oven at 180 ° for about 50 minutes.
- With potatoes and a cucumber salad
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