Summary

Ingredients

• 5 large chicken legs
• 5 leeks
• 2 medium carrot (s)
• 1 large vegetable onion (s)
• 1.8 liters water, hot
• Vegetable broth, instant
• garlic
• Seasoned Salt

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Instructions

1. Rub the chicken thighs with herb salt 1/2 hour beforehand, then fry.
2. Chop the leek, carrots and onion into small pieces. Take the chicken legs out of the roaster, add the vegetables and pour 1.8 liters of hot water over them, season with vegetable stock.
3. Add the chicken thighs and braise in the oven at 180 degrees. Stir a little now and then. When it starts to brown, turn it down to 150 degrees, stew with the lid closed until the chicken legs are cooked through.