Chicken legs stewed in bock beer

Name: chicken legs stewed in bock beer
Cook time: 15 min
Total time: 90 min
Yield: 4
Cuisine: French
Ingredients: 25 g unsalted butter; 4 free range chicken legs; 2 toe garlic; 600 g peeled carrots; 250 g Chestnut mushroom; 320 g silver onion; 1 broken sprig of rosemary; 250 ml chicken broth in pot; 300 ml bock beer

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

Ingredients

Directions

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