Summary

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

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Instructions

1. 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.
2. 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.
3. Now put the chicken legs in the sauce and simmer in the preheated oven at 180 ° for about 50 minutes.
4. With potatoes and a cucumber salad