Chicken Legs on Red Wine Lentils
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g lentils
- 4 tablespoon oil
- 3 teaspoons Provence herbs
- 1 teaspoon paprika powder, noble sweet
- 4 chicken leg (s)
- 200 g onion (s)
- 20 g butter
- 2 tablespoon tomato paste
- liter ⅛ broth
- 200 ml red wine
- 250 g tomato (s)
- 0.5 ½ bunch parsley, chopped
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Boil the lentils in 1/2 l boiling salted water for about 30 minutes. Then let it drain off.
- Mix together the oil, herbs from Provence, salt and pepper and coat the chicken legs with it. Peel the onions and cut lengthways into wedges.
- Heat the butter in a roasting pan and fry the chicken drumsticks on all sides, then remove. Sauté the onions in the roasting fat until translucent, add the tomato paste and season with salt and pepper. Add the lentils and top up with the broth and red wine. Place the chicken drumsticks on top of the lentils.
- Cook in the preheated oven on the 2nd shelf from the bottom at 225 ° C for approx. 25 - 30 minutes, add a little liquid if necessary. Peel and quarter the tomatoes and add to the lentils for the last 5 minutes.
- Serve sprinkled with chopped parsley.
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