Summary

Ingredients

• 6 chicken drumsticks or 2 large chicken legs
• 12 cloves garlic
• 6 tablespoon, heaped chicken seasoning
• 500 g potato (s)
• 1 sprig rosemary
• 6 small cocktail tomatoes
• 6 slices ginger, unpeeled
• Chili, fresh
• olive oil
• 250 ml chicken broth
• 1 glass white wine
• 4 tablespoon lemon juice
• 0.5 ½ baguette (s)

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Instructions

1. Mix the fried chicken spice with olive oil to a creamy paste and coat the skin of the chicken parts with it. Brush a casserole dish generously with olive oil. Add the chicken pieces.
2. Peel the potatoes, cut into wedges and cook for about 5 minutes.
3. Cut the garlic bulbs into cloves. Place the unpeeled toes, the precooked potato wedges and the ginger slices in the spaces between the chicken pieces. Brush the potatoes with the rest of the paste. Pour in the chicken stock, white wine and lemon juice so that the bottom of the pot is about three quarters of an inch. Garnish with the scratched tomatoes and the sprig of rosemary.
4. Place the dish in the oven preheated to 180 ° C (top / bottom heat) on the middle rack and simmer everything for about 60 minutes. The cooking time also depends on the size of the chicken legs.
5. Arrange the chicken pieces on the plate with the potatoes, tomatoes, garlic cloves and plenty of stock to sit down on.
6. Baguette can also be served if desired.
7. For garlic fans: Remove the garlic puree from the skin with the back of a knife. Tastes delicious!
8. My favorite food when the next day is a Sunday or a public holiday and social contacts are not on the agenda.