Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 1 hr 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 4 chicken legs with back piece
- Spice mix e.g., Magic Dust
- some oil
- 6 potato (s), predominantly firm
- 400 ml poultry stock
- pepper
- 2 garlic
- 1 onion (s)
- 1 chilli pepper (s)
- Rosemary sprig (s), fresh
Print Recipe
Pin Recipe Instructions
- If possible, marinate the chicken legs the day before with the Magic Dust, which is mixed in a little oil. Peel, halve or quarter the potatoes and place in the Dutch Oven. The ground should be covered. Pour in the poultry stock and some water so that the potatoes are barely covered. Season with pepper. Cut the garlic into slices, the onions and the pitted chilli pepper into rings and place on the potatoes. Garnish with a few sprigs of rosemary. Now put the chicken legs on it. Preheat 20 briquettes, place 6 under the saucepan and 14 on the lid. Let simmer for about 90 minutes. The result is very juicy meat with a great, crispy skin.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below