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Chicken legs stewed in bock beer
 
 
4 ServingsPTM90 min

Chicken legs stewed in bock beer


Stew of chicken legs, garlic, carrots, silver onions and bock beer.

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Directions

  1. Heat the butter in a frying pan. Sprinkle the chicken legs with pepper and salt and bake until golden brown in 10 minutes.
  2. Meanwhile, finely chop the garlic and the carrots into 2 cm pieces. Halve the mushrooms. Drain the silver onion.
  3. Take the chicken out of the pan. Fry the garlic, carrots, mushrooms and rosemary for 5 minutes in the remaining cooking fat.
  4. Add the silver onions, stock and the bock beer and bring to the boil.
  5. Add the chicken legs and roast with the lid on the pan over low heat for 1 hour until done.
  6. Remove the chicken legs from the pan and cook the oven without lid on low heat for 15 minutes.
  7. In the meantime, pull the chicken meat off the bone and add it to the stove.


Nutrition

500Calories
Sodium25% DV600mg
Fat43% DV28g
Protein76% DV38g
Carbs6% DV18g
Fiber20% DV5g

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