Directions
- 1Sear chicken legs in a frying pan until golden brown.
- 2Chop onion, red bell pepper, and carrot.
- 3Add chopped vegetables to the pan with the chicken drippings, season with salt, pepper, and dried thyme.
- 4Add chicken broth to the pan and simmer for 20 minutes.
- 5While simmering, peel and chop potatoes, and boil until tender. Mash the potatoes and stir in butter.
- 6Chop parsley.
- 7Serve the chicken and sauce over the mashed potatoes. Garnish with parsley.
Ingredients
- 4 chicken legs
- 2 tablespoons oil
- 1 onion
- 1 red bell pepper
- 1 carrot
- 2 pinches salt
- 2 pinches pepper
- 1 pinch dried thyme
- 1 cup chicken broth
- 2 potatoes
- 2 tablespoons butter
- 1 handful parsley
Equipment
frying panknifecutting boardtongswooden spoonsaucepanbowlfork
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