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!

Foodblogger Easter Brunch 2019

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
Stewed recipe Chicken thighs with green spring vegetables, bacon and potatoes | Foodblogger-Easterbrunch | moeyskitchen.com #foodbloggerosterbrunch #ostern # easterbreakfast #osterbrunch # chicken thighs #schmorgericht # spring vegetables #rezepte #foodblogger

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.

 Recipe for stewed chicken thighs with green spring vegetables, bacon and potatoes | Foodblogger-Easterbrunch | moeyskitchen.com #foodbloggerosterbrunch #ostern # easterbreakfast #osterbrunch # chicken thighs #schmorgericht # spring vegetables #rezepte #foodblogger

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.

Braised chicken legs on green spring vegetables | Food Blogger Easter brunch

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!

Braised chicken legs on green spring vegetables | Food Blogger Easter brunch
Braised chicken legs on green spring vegetables | Food Blogger Easter brunch

Braised Chicken Thighs on Green Spring Vegetables

Portions: 2

Served with crispy bacon and small potatoes

Ingredients

  • 1 tbsp sunflower oil
  • 100 g bacon strips
  • 2 chicken thighs
  • 400 ml chicken broth
  • 400 g small firming potatoes
  • 2 Young leek sticks
  • 1 bunch of green asparagus
  • 150 g young peas (TK)
  • 100 g cream
  • 1 tablespoon white wine vinegar
  • to taste Sea salt and freshly ground black pepper span>

Preparation

1

Heat the oil in a large pan and fry the bacon until crisp over medium heat. Remove from the pan with a ladle and drain on kitchen paper.

2

Roast the chicken thighs in the fat in the pan, brown and crispy on both sides. Place with the skin side up and pour in the chicken broth until the thighs are about halfway covered.

3

Put a pot lid slightly open and cook the chicken thighs gently for 20 minutes. In parallel, put the well-scrubbed but unpeeled potatoes on.

4

Meanwhile, the Thoroughly clean and wash the leeks and cut the white and light green part into rings about 5 mm wide. Clean the asparagus, cut off the woody ends and peel the sticks in the lower third if necessary. Halve or divide the bars according to size.

5

After the 20 minutes of cooking, add the leek, asparagus and peas to the pan.