Description
Preparation
Cut the chicken legs in half at the joint (if necessary) and fry in a large, shallow pan or roasting tin until they have colored.
In the meantime, peel and halve or quarter the shallots. Peel and crush the garlic and cut the bacon into wide strips. Clean the carrots and celery and cut both roughly into cubes or slices. Add everything to the chicken legs together with the thyme and roast until golden brown.
Then add the tomato purée and brown a little. Deglaze with the red wine and bring to the boil. Season with salt and pepper and cook in a preheated oven at 180 – 200 °C top/bottom heat for a good 40 minutes.
Clean the peppers and mushrooms and cut into pieces. Fry together in a pan with a little oil and allow to brown. Add the parsley and season everything with salt and pepper.
To serve:
Either serve the chicken legs with the red wine sauce in a roasting dish or place a leg, some vegetables and sauce on each plate. Arrange the sautéed mushrooms and peppers on top.
Cut the oven-warm baguette into slices and serve.
Enjoy your meal!
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