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Kalsmom
Chicken legs stewed in bock beer
Stew of chicken legs, garlic, carrots, silver onions and bock beer.
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Ingredients
Directions
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Heat the butter in a frying pan. Sprinkle the chicken legs with pepper and salt and bake until golden brown in 10 minutes.
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Meanwhile, finely chop the garlic and the carrots into 2 cm pieces. Halve the mushrooms. Drain the silver onion.
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Take the chicken out of the pan. Fry the garlic, carrots, mushrooms and rosemary for 5 minutes in the remaining cooking fat.
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Add the silver onions, stock and the bock beer and bring to the boil.
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Add the chicken legs and roast with the lid on the pan over low heat for 1 hour until done.
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Remove the chicken legs from the pan and cook the oven without lid on low heat for 15 minutes.
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In the meantime, pull the chicken meat off the bone and add it to the stove.
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Nutrition
500Calories
Sodium25% DV600mg
Fat43% DV28g
Protein76% DV38g
Carbs6% DV18g
Fiber20% DV5g
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