Summary

Ingredients

• 6 chicken legs
• 4 pairs sausages (Merguez)
• 3 shallot (s)
• 1 lemon (s), untreated
• 1 bunch thyme
• 8 small potato (s), new
• 3 cloves garlic
• 1 bay leaf
• Salt and pepper, coarse
• 1 chilli pepper (s)
• 500 ml chicken broth
• 125 ml white wine, dry

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Instructions

1. Peel the onions and garlic. Cut the onion into small wedges. Finely chop 1 clove of garlic, only halve the other two.
2. Clean the legs, remove excess fat and then rub them well with salt and pepper. Heat a pan and sear the legs one after the other on both sides without any fat, for a total of 2-3 minutes. The legs should be browned and already slightly crispy. Take out of the pan and set aside.
3. Cut the lemon into thick slices and fry briefly on both sides, then place in a baking dish and spread a few thyme stalks on top. Clean the potatoes and distribute them with the peel in the baking dish with the lemon wedges. Larger potatoes, quarter or halve.
4. Preheat the oven to 200 ° C.
5. In the same pan, fry the merguez, add the bay leaf, the whole chilli pepper, the garlic and the onions and fry everything well. Then deglaze with the white wine, add 500 ml chicken stock and bring to the boil briefly.
6. Add the merguez to the lemons and potatoes and pour the stock into the baking dish. Then distribute the chicken legs between the merguez and the potatoes and let everything simmer for about 40-45 minutes on the middle rack, possibly pour the braised broth over the legs. Spread some thyme over the top 5 minutes before the end of cooking.
7. Before serving, pour the broth from the baking dish into a saucepan and briefly bring to the boil with butter, low-fat cream cheese or sauce thickener. Add a little honey to taste and serve separately.
8. I like to serve with tomato salad with balsamic dressing with honey and red onions with this dish.