Chicken Legs with Potatoes and Garlic
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 14 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 chicken legs
- 1 kg potato (s)
- 2 large onions
- 2 bulbs garlic
- 2 sprigs rosemary
- 100 ml white wine
- 200 ml cream
- some olive oil
- salt and pepper
For the marinade:
- 150 ml ajvar
- 2 chilli pepper (s), chopped
- 1 teaspoon paprika powder, (Pimentón de la Vera)
- 1 lemon peel
- 2 tablespoon honey
- 1 teaspoon marjoram
- salt
Print Recipe
Pin Recipe Instructions
- Mix the ingredients for the marinade and rub the chicken legs with them and leave to rest in the refrigerator for at least 3 hours or, better, overnight.
- Peel the potatoes and onions, cut into slices about 5 mm thick and place in a roaster. Sprinkle with salt and pepper. Add the rosemary, garlic, whole peeled cloves or halved tuber, and olive oil and mix everything well.
- Place the marinated chicken legs on top and pour the mixture of white wine and cream over them. Fry at 180 ° C on the lower rack, later on a higher rack for a total of 90 minutes. When the potatoes are done, take the roaster out of the oven. If the chicken legs are getting too brown, cover the roasting pan with aluminum foil. Remove the aluminum foil for the last 10 minutes.
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