Stewed chicken in apple juice with green beans and potato
Stew with chicken legs, onion, garlic, mustard, apple juice, potatoes, green beans and jonagolds.
Use a sharp knife to make slanted notches in the skin of the chicken legs. Sprinkle the chicken with pepper and salt.
Chop the onions and finely chop the garlic.
Heat the butter in a frying pan and fry the chicken in 5 min. Around golden brown.
Add the onion, garlic, Provencal herbs, mustard and flour and cook for 2 min.
Pour in the apple juice and crumble the bouillon tablet above it. Bring to the boil, reduce heat and simmer with the lid on the pan for 30 minutes.
Meanwhile, peel the potatoes, cut into equal pieces and boil in water with salt if necessary in 20 minutes.
Remove the stem set of the green beans, leave the tip. Cut the unpeeled apples into quarters, remove the core and cut the quarters into slices.
Add the green beans and apple to the chicken for the last 10 minutes of the stew time. Season the stove with salt and pepper.
Cut the parsley coarsely. Serve the stew with the potatoes and sprinkle with the parsley.
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