Chicken legs with root vegetables and garlic puree
Author:
Cooking Together
Servings: 2
Cooking time: 1 h 40 min
Hot chicken legs with root vegetables on a bed of garlic mashed potatoes
Ingredients
| chicken legs 6 pcs |
| garlic 40 cloves |
| white dry wine 100 ml |
| carrots 250 g |
| celery root 250 g |
| olive oil 5 tbsp. |
| salt to taste |
| black pepper to taste |
| GARNI BOUQUET: |
| thyme 1 sprig |
| parsley 1 sprig |
| bay leaf |
Instructions
Step 1
Trim the phalanges of the legs and run the meat down the bone a little.
Step 2
Cut the carrots and celery root into bars.
Step 3
Place the root vegetables in a baking dish or heatproof pan, add the garlic, salt, pepper and bouquet garni. Place the chicken legs on top, salt and pepper again, pour in the wine and olive oil. Cover the mold tightly with a lid or several layers of foil.
Step 4
Bake at 180 degrees for 1.5 hours.
Step 5
After the time, take the garlic out of the mold, mash it with a fork, adding a little of the broth formed from the chicken and root vegetables.
Step 6
Serve the legs with root vegetables on a bed of garlic puree. Enjoy.
