Braised chicken legs on green spring vegetables | Food Blogger Easter brunch
Tenderly braised chicken thighs in a delicious creamy sauce with green asparagus, peas and leeks, served with small potatoes and crispy bacon.
Continue with our main course in this year's edition of Food Blogger Easter brunch . On Tuesday we had breakfast and brunch and I brought you the recipe for hearty potato waffles with fried egg and wild garlic feta dip . Now we continue with the lunch. The other recipe ideas for delicious main dishes, I link you again at the end of my contribution!
The Foodblogger Easter Brunch 2019 - My Recipes
- Tuesday, 9.04.2019: Breakfast and Brunch: Savory Potato Waffles with Fried Eggs and Wild Garlic Feta Dip li>
- Thursday, 11.04.2019: Lunch and Easter roast: Braised chicken thighs on green spring vegetables
- Friday, 12.04.2019: Cakes and pastries: Rhubarb & almond cake with vanilla cream
Traditional ke nnt you as a main course for Easter, yes, like roast. Lamb shoulder, roast beef or a whole chicken. But does it always have to be classic? Especially when you are only a couple, such a whole roast is too much. And on the other hand, my present dish can be doubled, tripled or quadrupled and easily cooked in the oven. The large fat pan of the oven is ideal for this, where you can comfortably accommodate 8 chicken thighs. When using hot air, you can also prepare the vegetables and the sauce separately on another strip.
Braised Chicken Legs on Green Spring Vegetables
But now it's about lunch for two to four people at Easter. This can be wonderfully prepared in a pan. I bought the chicken thighs on a very nice organic farm here in the region. Since I always meet both spellings - you can chicken legs also chicken legs call. This simply means the whole piece. I eat them whole, but you can also divide them with a sharp knife to make it easier to pan.
With green spring vegetables, you can take everything you like and just get well. I chose a mix of green asparagus, young leek and frozen young peas. You could also take Romanian salad, green beans or spinach. In addition, crispy fried bacon strips, which give the finishing touch to the dish! The basis for the sauce is a really good chicken broth - ideally, of course, homemade, which boils intensely when stewing.For example, I did not even add salt anymore. Finally, a little cream comes into play to make the sauce creamy.
And that's it! The dish itself only needs 30 minutes on the stove, plus a little bit of preparation time. As a side dish fit perfectly a few small potatoes such as triplets or patties. I just steamed it in the pot. With just a few, but very good ingredients, you get a really great dish that fits perfectly with Easter and spring!