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Print Recipe
Chicken Leg in Bavarian Style Recipe
Delicious, juicy and fragrant chicken legs with crispy crust and thick sauce. The legs are baked on vegetables with apples, then filled with wine and broth. The legs are browned and the vegetables are turned into a sauce. The sauce, I tell you, is delicious! Everything is simple and at the same time very tasty. Of course, it is more Bavarian to bake goose or duck legs, but simple chicken turns out no less tasty. A wonderful festive dish!
Cook Time 120 minutes
Servings
Ingredients
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. So let's get started. Turn on the oven to heat up to 180 degrees. C. Mix salt (1.5 tsp) and coriander. Mix RUB the chicken legs (Shin and thigh) on all sides, put in a bowl, set aside for a while
    So let's get started.
Turn on the oven to heat up to 180 degrees. C.
Mix salt (1.5 tsp) and coriander. Mix RUB the chicken legs (Shin and thigh) on all sides, put in a bowl, set aside for a while
  2. Onions, carrots, celery and apples are washed, cleaned, cut into pieces and spread in a goose or deep heat-resistant form. Stir, season a little.
    Onions, carrots, celery and apples are washed, cleaned, cut into pieces and spread in a goose or deep heat-resistant form.
Stir, season a little.
  3. Put chicken legs on the vegetables. Put the form in a well-heated oven for 30 minutes, do not cover with a lid!
    Put chicken legs on the vegetables.
Put the form in a well-heated oven for 30 minutes, do not cover with a lid!
  4. Add to the form of wine, broth, honey, cinnamon, crushed juniper berries, rosemary sprigs; cover the form with a lid or tighten with foil and cook in the oven for another 30 minutes.
    Add to the form of wine, broth, honey, cinnamon, crushed juniper berries, rosemary sprigs; cover the form with a lid or tighten with foil and cook in the oven for another 30 minutes.
  5. Remove the lid or foil and bake the legs for another 30 minutes, or a little longer. Legs should be covered with a crust on top.
    Remove the lid or foil and bake the legs for another 30 minutes, or a little longer. Legs should be covered with a crust on top.
  6. Put the chicken legs in a bowl, cover with foil or a lid. Remove the rosemary and cinnamon stick from the vegetables.
    Put the chicken legs in a bowl, cover with foil or a lid.
Remove the rosemary and cinnamon stick from the vegetables.
  7. Punch the vegetable mixture with a blender until smooth, you can additionally RUB the mixture through a rare sieve. Taste for salt, if necessary, add salt and sprinkle with black pepper to taste. If you think the sauce is not thick enough, you can thicken it with a teaspoon of potato starch, diluting it in a tablespoon of cold water, the sauce, at the same time, you need to warm up to a boil.
    Punch the vegetable mixture with a blender until smooth, you can additionally RUB the mixture through a rare sieve. Taste for salt, if necessary, add salt and sprinkle with black pepper to taste.
If you think the sauce is not thick enough, you can thicken it with a teaspoon of potato starch, diluting it in a tablespoon of cold water, the sauce, at the same time, you need to warm up to a boil.
  8. Serve the chicken legs with a generous portion of sauce. A great side dish is mashed potatoes or bread dumplings, which perfectly collect delicious sauce. Have fun!
    Serve the chicken legs with a generous portion of sauce.
A great side dish is mashed potatoes or bread dumplings, which perfectly collect delicious sauce.
Have fun!

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