Roast chicken legs with broccoli and mushrooms
Total time1 h 15 min Preparation and possible waiting 25 min · Cooking 50 min How this time is calculated
Preparation and possible waiting: 25 min · Cooking: 50 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 1 h 15 min Preparation and possible waiting 25 min · Cooking 50 min How this time is calculated
Preparation and possible waiting: 25 min · Cooking: 50 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
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Recipe characteristics
Main course
Lunch
1 to 2 hours
Method
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Pat chicken legs dry and season with pepper and half the salt. Brown in a large frying pan with olive oil for 3-4 minutes per side and reserve.
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Peel and cut onion and green pepper into small dice.
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Soften onion and pepper in the oil in the frying pan for 8-10 minutes.
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Wash broccoli and divide into florets. Clean mushrooms and add both with remaining salt; cook for 8 minutes.
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Stir in tomato sauce and white wine. Transfer to an ovenproof dish and place chicken on top.
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Bake at 200°C for 25-35 minutes until legs are fully cooked close to the bone. Serve with vegetables and parsley.
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