Chicken Pot with Potatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 chicken legs, (depending on size)
- 6 potato (s)
- 1 onion (s)
- 1 carrot (s)
- 1 tomato (s)
- 1 bunch parsley
- 0.25 liter ¼ white wine
- 0.25 liter ¼ water
Print Recipe
Pin Recipe Instructions
- Wash the chicken, pat dry, rub with salt / paprika, fry vigorously on both sides with olive oil (approx. 10 min.)
- In the meantime, cut the vegetables into bite-sized pieces
- Remove the chicken, fry the vegetables (approx. 10 min.), Add salt, pepper (best fresh from the mill, deglaze with ¼ L water and 1/4 L white wine (if you don`t like so much sauce, you can use less) .
- Place the chicken on top of the vegetables, add 1 bunch of chopped parsley (sounds a lot, but it`s great), and let it stew covered for about 1 hour at 180 - 200 degrees (convection). Last 10 minutes, take off the lid, then the skin becomes a little stronger.
- Season the sauce to taste.
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