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Chicken legs with vegetables

Chicken legs with vegetables

  • 8 boneless chicken legs
  • 450 g vegetables (broccoli, cauliflower, carrots)
  • 1 teaspoon herbs of Provence
  • 100 ml dry white wine
  • 2 tablespoons olive oil
  • 2 tablespoons tomato paste
  • salt
  • pepper

Servings: 3

Preparation time: less than 90 minutes

RECIPE PREPARATION Chicken legs with vegetables:

Wash the chicken legs and season with salt and pepper (preferably freshly ground). Arrange the thighs and vegetables (fresh or frozen) in a tray. Season with the herbs of Provence. Sprinkle with oil and white wine. Mix the tomato paste with 100 ml of water and sprinkle everything from the tray. Bake for about 1 hour.

Serve immediately.