Spicy Chicken Pan
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 3 chicken legs
- 2 carrot (s)
- 1 onion (s)
- 1 small leek
- 2 cloves garlic
- 250 g mushrooms
- 1 small Can tomato (s)
- 2 sprigs rosemary
- 3 tablespoon chicken seasoning
- 200 ml white wine
- some broth to pour on
- 2 tablespoon herbs your choice
- 150 g rice
- Salt water
Print Recipe
Pin Recipe Instructions
- Wash the chicken legs, pat dry and rub the chicken seasoning well. Peel and finely chop the onion and garlic. Cut the leek into large rings, peel the carrot and cut into large slices. Wash the mushrooms and also cut them into slices.
- Fry the chicken legs in a pan until crispy on both sides, remove from the pan and keep warm. Fry the mushrooms, onions and leeks vigorously in the frying fat, add the carrots and rosemary sprigs and fry with them.
- Now deglaze the whole thing with the white wine and add a little broth. Add the diced tomatoes to the sauce and season well with the herbs and spices.
- Now distribute the chicken legs loosely on the sauce. Put the lid on the pan and slowly simmer over a low heat for about 1 hour.
- In the meantime, prepare the rice in the salted water as usual. Season the chicken pan again to taste and serve with the rice.
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