Chicken from the roasting bag with kohlrabi puree

Name: chicken from the roasting bag with kohlrabi puree
Cook time: 30 min
Total time: 90 min
Yield: 4
Ingredients: 1 Scale chicken legs 4 pieces, 1 kg; 3 onions each in 6 parts; 1 bag roast chicken Provencal 34 g; 2 kohlrabi; 1 kg big potatoes (bag 3 kg), peeled; 25 g butter; 150 ml milk; 3 twigs parsley leaves finely chopped

A tasty recipe. The main course contains the following ingredients: poultry, chicken legs (4 pieces, 1 kg), onions (each in 6 parts), chicken steam Provençal (34 g), kohlrabi, large potatoes ((3 kg bag), peeled), butter, milk and parsley (leaves finely chopped).

Ingredients

Kitchen Stuff

potato masher, baking dish contents approx. 2 liters

Directions

Preheat the oven to 220 ° C.
Put the chicken legs and the onions in the frying pan out of the bag, add the spice mix and close the bag with the supplied clip, make sure there is space in the bag.
Shake the bag carefully so that the herb mix divides.
Put the bag in the baking dish and place the dish on the grid in the bottom of the oven.
Roast the chicken legs and onions in 1 hour.
Meanwhile, cut the kohlrabi into slices, peel them and cut into small cubes.
Put the kohlrabi and the potatoes in a pan with water and boil them until done in 25 minutes.
Drain, add the butter and the milk and bring to the boil.
Smash the kohlrabi and potatoes, stir in the parsley and season the puree with salt and pepper.
Spoon the chicken with onions and frying juices on 4 plates and serve with the kohlrabi puree..