Pan-Fried Chicken Legs
Chicken legs with crisp, golden skin, finished in broth with garlic and rosemary.
Ingredients7
- chicken legs2 Stück
- garlic clove2 Zehen
- rosemary sprig1 sprig
- vegetable broth150 ml
- salt1 TL
- black pepper1 Prise
- sunflower oil2 EL
Instructions
- 1
Pat the chicken thighs dry with paper towels, lightly score the skin and season on both sides with salt and pepper.
- 2
Peel the garlic and crush it with the flat side of a knife.
- 3
Heat the oil in a pan and sear the thighs over high heat on both sides until the skin is golden brown and crispy. Then turn them skin side up, add the garlic and 1 sprig of rosemary and toss briefly until fragrant.
- 4
Pour in the vegetable stock, halve the heat and let the thighs simmer covered for 10 minutes.
- 5
Remove the lid and keep frying until the stock has evaporated. Place the thighs skin side down again and let them rest for 2 minutes.
NutritionPer serving
Allergens
Tags
Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
Find these ingredients on offer
Flyva reads the current leaflets and turns discounted ingredients into a weekly plan with a shopping list. Sorted by store:
