Recipe tip: Baked chicken legs with green beans and potatoes


Servings: 4

For the chicken

  • 4 pieces of chicken
  • 500 ml of hay milk
  • 2 lemons
  • 4 potatoes
  • 10 sprig(s) of thyme
  • 4 onions
  • 4 cloves of garlic
  • Salt
  • pepper
  • sunflower oil

For the beans

  • 500 g of beans
  • 150 g slices
  • 10 sage leaves
  • 10 tomatoes (sun-dried)
  • 5 sprig(s) of thyme
  • 2 onions
  • 1 pinch of chili (dried)
  • Salt
  • pepper
  • oil

the preparation

Halve the chicken at the joints and season with salt. Peel the potatoes, garlic and shallots and cut them into pieces, the lemons into quarters.

Heat 5 tablespoons of sunflower oil in a pan. Sear the chicken on both sides, remove from the pot and fry the vegetables and herbs until golden. Add the chicken and lemons, pour in the milk and cook covered in the oven at 140 °C for about 40 minutes.

For the green beans, roughly chop the tomatoes, cut the feta into small cubes, sew the shallots and cut them into small cubes. Trim the ends of the beans and blanch the beans in plenty of salted water until al dente, rinse in ice water, then split the beans.

Heat 4 spoons of oil in a pan, fry the onions, herbs, green beans and tomatoes, season with salt, pepper and chili. At the end, add the feta cubes.

Remove the chicken from the milk and serve.

From green bean goulash to beans with fennel, beans with bacon or purist beans with breadcrumbs: here are some great recipe ideas!

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