Honey Mustard Chicken Legs with Rosemary Potatoes and Red Wine Vegetables
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the meat:
- 4 chicken legs, frozen
- 3 tablespoon mustard
- 3 tablespoon honey
- salt
- pepper
- a lot margarine
For the vegetables:
- 3 carrot (s)
- 500 g mushrooms
- 1 zucchini
- 1 eggplant (s)
- 1 large onion (s)
- 2 cloves garlic)
- 2 bell peppers, yellow and green
- salt and pepper
- Chilli powder
- 200 ml red wine
Also:
- 5 sprigs rosemary
- some oil
- 1 kg potato (s), new
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C upper and lower heat.
- Boil the potatoes so they`re soft but don`t fall apart.
- While the potatoes are cooking, fry the frozen chicken legs in a high pan with plenty of margarine until a crispy skin forms. Place the chickens in a baking dish and brush with a mixture of mustard, honey, salt and pepper and place in the preheated oven for 45 minutes. Turn it over every 15 minutes and brush again.
- Halve or quarter the cooked potatoes depending on their size, place on a baking sheet and sprinkle with salt and pepper. Then chop the rosemary, mix with the oil and pour over the potatoes. Put garlic slices in between, if you like. Place the baking sheet in the oven under the chicken.
- Peel the carrots and cut into sticks, quarter the mushrooms, dice the zucchini, bell pepper and aubergine. Finely chop the onions and garlic. Put everything in the pan in which the chicken was seared and also use the margarine left over from the frying in the pan. When everything is well seared, season and gradually deglaze with the red wine.
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