Risottini with Chicken Legs

Ingredients14

• chicken legs4 Stück
• salt1 TL
• black pepper1 TL
• neutral oil2 EL
• cremini mushrooms400g
• onion1 Stück
• garlic clove1 Zehe
• butter30g
• risotto-style pasta (orzo)400g
• chicken broth900ml
• crème fraîche2 EL
• lemon1/2 Stück
• grated Parmesan60g
• fresh baby spinach150g

Instructions

1. 1

   Season the chicken legs with 1 tsp salt and 1 tsp pepper.

2. 2

   Heat the oil in a large skillet and sear the legs skin-side down until golden brown.

3. 3

   Flip the legs, cook briefly, then remove them.

4. 4

   Quarter the mushrooms.

5. 5

   Add the mushrooms to the same pan without extra fat and fry over high heat until they take on color.

6. 6

   Finely chop the onion and garlic clove.

7. 7

   Add the butter to the mushrooms and cook the onion and garlic briefly until translucent and fragrant.

8. 8

   Stir in the risotto-style pasta and toast briefly.

9. 9

   Deglaze with the chicken broth, return the chicken legs to the pan, cover and simmer for about 10 minutes.

10. 10

    Preheat the oven to 220°C (430°F) using top heat or the broil setting.

11. 11

    Take the legs out of the pan, set them on a baking sheet and broil for 5 to 8 minutes until the skin is crisp.

12. 12

    Stir the crème fraîche, juice of half a lemon and Parmesan into the pasta.

13. 13

    Add the spinach and let it wilt.

14. 14

    Season the pasta with a pinch of salt and pepper.

15. 15

    Spoon the pasta onto plates, top with the chicken legs and serve immediately.