Vegetable Pan with Chicken Legs

Clean the Brussels sprouts and cut them in half. Remove peel from potatoes and carrots and cut into bite-sized pieces. Divide cauliflower and broccoli into roses.

Cut chicken legs into thick slices, rinse with cold water and dry. Season with iodized salt and pepper.

Heat clarified butter. Fry the chicken slices on both sides. Peel onions, cut into slices and add. Season with chopped marjoram, rosemary, garlic, fennel seeds and fresh mint.

Add the vegetables and potatoes, mix and pour the brown sauce and red wine.

Cook in a heated oven at 180 °C for about 25 to 30 minutes. Turn the meat from time to time to the other side and add a little water if necessary. Finally, season with iodized salt and freshly ground pepper and serve.

Our tip: Autumn vegetables are rich in important vitamins and minerals that strengthen us for the cold season. It is very rich in fiber, which ensures optimal digestion. In addition, it contains bioactive contents that can protect us from diseases and achieve numerous health-promoting effects.

Our tip: use your favorite red wine for cooking!

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