Chicken legs bessarabian style recipe
Chicken Legs Bessarabian Style recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
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Ingredients
| 2 | chicken legs |
| 4 | onions, medium size |
| 6 | potatoes |
| 1 tsp | allspice |
| 4 | bay leaves |
| some | oil |
| some | chicken stock |
| some | chili peppers, coarsly ground |
| salt and black pepper | |
| paprika |
Instructions
Divide chicken legs into 2 parts, season with salt and pepper. Chop onions. Peel potatoes and cut them in cubes.
Heat oil in a big pan, fry chicken legs on both sides until they are golden. Use medium heat. Add onions and fry until they are translucent. Add allspice, pepper, paprika and as much chicken stock that the chicken legs are almost covered. Add bay leaves, cover the pan and simmer on low heat for about 15 minutes.
Add potatoes and cook for about 40 minutes more. Check a few times if there’s enough liquid, you may have to add some.
Season with salt and pepper and serve. This goes very well with my recipe “Marias Milk Salad”.
Preparation time:
ca. 15 min
Cooking / Baking Time:
ca. 1 hr
Grade of difficulty:
easy
Calories per portion:
n/a
Reference: Chicken legs bessarabian style recipe
Recipe type: xarchivex
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