Chicken Legs in Roman Pot #2

A bean recipe for every taste:

Soak romaine pot for 30 min. Peel carrots and cut into slices. Clean leek, rinse and cut into rings up to the green part.

Clean mushrooms and cut into quarters. Fill the vegetables into the Roman pot.

Season chicken legs with salt, bell pepper and paprika, press into the vegetable bed. Pour whipped cream and clear soup. Add oregano and marjoram.

Cook in the oven with the lid closed at 220 °C / 180 °C for 1 hour 15 minutes, then leave to brown for another 10-20 minutes without the lid. Sprinkle with parsley.

Serve:

Arrange chicken leg with vegetables on a plate. Serve with kitchen herb baguette or long grain rice.

Tip:

Leftover vegetables can be used for a stew.

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