Summary

Ingredients

• g 1,000 chicken le (s), skinned
• 2 tablespoon clarified butter
• salt
• pepper, black
• some flour, type 405
• 150 g shallot (s), whole, peeled
• 250 g carrot (s), cleaned, cut into coarse slices
• 120 g leek, cleaned in rolls
• 2 stalks celery, cleaned, finely diced
• 250 g mushrooms, quartered
• 2 cloves garlic, peeled and squeezed
• 2 tablespoon vermouth, (Noilly Prat)
• 2 tablespoon, leveled tomato paste
• 500 ml white wine, e.g., Riesling, semi-dry
• 400 ml chicken broth, or alternatively: vegetable broth
• 2 sprigs thyme
• Spice (s) in a sachet:
• 2 slices ginger
• 1 stick cinnamon, in one piece
• 1 vanilla pod (approx. ¼)
• 1 star anise
• 1 chilli pepper (s), whole
• 2 tablespoon cornstarch
• Orange peel, grated

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Instructions

1. Peel the chicken legs, rinse with cold water, dry them with salt and pepper and turn them in flour.
2. Clean and prepare the vegetables.
3. Fry the chicken legs on both sides in clarified butter over medium heat and keep warm.
4. Fry the vegetables in the same pan, deglaze with wormwood and pour in some white wine. Then sweat the tomato paste and gradually add the rest of the wine and reduce to about half.
5. Place the fried chicken legs in a saucepan, spread the vegetables on top and in between, add the spice sachet. Pour in the chicken stock and cook (braise) in the oven at 160 ° C for approx. 50 - 60. When the chicken legs are done, remove the spice sachet. Dissolve the cornstarch in a little water and thicken the sauce to the desired consistency. Finally, sprinkle some grated orange peel over it, season with salt and pepper. Arrange on plates or in the whole pot.