Chicken Legs on Paprika and Beans Salad with Black Currants

A bean recipe for every taste:

Preparation (circa 40 min):

Cut the beans a little small at the top and bottom and blanch them al dente in light salted water with a little savory, drain when cool.

Sauté the chicken legs in hot olive oil all around, place on rosemary sprigs, keep hot in a heated oven at 100 °C and cook until cooked through. Remove seeds from peppers, clean and cut into leaves. Scrape melanzani and zucchini with kitchen paper, cut in half lengthwise and cut leaves from them. Sauté everything in hot olive oil.

Mix well olive oil together with honey, red wine vinegar, currant juice and a little chopped savory. Season with salt, pepper and chili flakes. The marinade over the vegetables form, now add the beans and black currants, soak.

Arrange the leaf salad lukewarm in deep plates as a bed, put the chicken legs on it and garnish nicely with rosemary.

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