Honey Mustard Chicken Legs with Rosemary Potatoes and Red Wine Vegetables

Summary

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

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Instructions

1. Preheat the oven to 200°C (392°F) with both upper and lower heating elements on.
2. Cut the potatoes into chunks. Bring a pot of salted water to a boil and cook the potatoes for 15-20 minutes until soft but still holding their shape; drain well.
3. Heat a large pan over medium-high heat, add roughly 2-3 tablespoons of margarine, and once hot, add the frozen chicken legs. Fry for 15-20 minutes total (about 7-10 minutes per side) until golden brown and crispy skin forms.
4. In a small bowl, mix the mustard, honey, salt, and pepper together to make a glaze.
5. Transfer the chicken to a baking dish, brush all over with the honey-mustard glaze, place in the preheated oven, and bake for 45 minutes. Every 15 minutes, turn the chicken over and brush with more glaze. The chicken is done when the internal temperature reaches 74°C (165°F).
6. Halve or quarter the cooked potatoes depending on their size. Chop the rosemary finely, mix with roughly 2-3 tablespoons of oil, toss with the potatoes, and season with salt and pepper. Spread on a baking sheet and place on the oven rack below the chicken for the last 20-25 minutes of baking time.
7. Peel the carrots and cut into sticks. Quarter the mushrooms and dice the zucchini, bell pepper, and aubergine. Finely chop the onion and garlic.
8. In the same pan you used for the chicken, add a bit more margarine and heat over medium-high heat. Sear the carrots for 3-4 minutes, then add the mushrooms, zucchini, bell pepper, and aubergine, and cook for 5-7 minutes until they begin to soften and brown.
9. Season the vegetables with salt and pepper. Gradually pour in the red wine while stirring to deglaze the pan, and let it simmer for 3-5 minutes until the vegetables are tender and well coated with the wine sauce.