Stew of chicken, winter vegetables and bacon cubes

Name: stew of chicken, winter vegetables and bacon cubes
Total time: 50 min
Yield: 4
Ingredients: 2 onion; 10 clove; 200 gram bacon; 20 gram butter; 0.5 green coal; 2 winter carrot; 2 leeks; 2 sticking potato; 3 clove garlic; 2 laurel leaf; 1 teaspoon dried thyme; 4 chicken leg; 4 chicken broth tablet; 3 tablespoon fresh parsley; 3 tablespoon fresh celery leaves; 1 lemon

Ingredients

Directions

Put 5 cloves in each onion. Fry the bacon cubes in the butter in a large frying pan until crispy and light brown.
Put the cabbage, carrot, whole onions, leek, the potato, garlic, bay leaves and thyme in the pan.
Place the chicken legs on the vegetables and pour about 2 liters of water into the pan. Add the bouillon cubes and bring the water to the boil. Let everything simmer on a fairly low heat for about 40 minutes.
Remove the chicken legs from the pan and keep them warm. Stir in the finely chopped parsley and celery. Put the pan on the table.
Divide the chicken legs, the different vegetables, the bacon and stock over deep plates. Garnish the chicken legs with a slice of lemon.