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Quick Meals · Recipe No. 27

Chicken Legs with Carrots

Juicy chicken legs browned and simmered with carrots and onion in a light sour cream sauce, just like my mom made them. Quick, cozy comfort food!

2 min read

Hello on yet another cold, dark day. Is it this unpleasant where you are, too? A headache and the nasty chill outside are keeping me from leaving the house. They rather "push" me toward a warm, good-smelling kitchen.

Yesterday I made a cake for our neighbors to celebrate the birth of their daughter. Unfortunately it didn't turn out the way I wanted, and I'm wondering whether to show it to you. Maybe tomorrow…

Today, though, I'd like to offer you something fairly quick, but no less tasty. These chicken legs are one of my favorite dishes. My mom made them in a similar way back when I still lived in my family home. Maybe that's why I like them so much?

I still had some leftover broccoli from the day before, so I added it to the sauce, too.

chicken legs with carrots

Ingredients:

  • 4 chicken legs

  • half an onion (you can use more)

  • 2 large carrots

  • 2 tbsp sour cream

  • herbes de Provence or just oregano

  • salt

  • pepper

  • sweet red paprika powder

  • fat for frying

Clean the chicken legs, wash them, pat them dry with a paper towel, and rub them with salt, pepper and paprika. You can cut them into smaller pieces. Wash the carrots and slice them into thin rounds or half-rounds. Peel the onion and cut it into half-rings. Lightly sauté the onion in a skillet greased with fat, add the chicken legs and brown them on each side until golden. Add the carrots, season, pour in a little water and cover. Simmer until the chicken and carrots are tender enough. From time to time check and stir so nothing burns. Add more water if needed. At the end, gently take out the chicken legs, scoop a little of the sauce out with a spoon, mix it with the sour cream, and stir it back into the sauce in the skillet. At that point I put the chicken legs back in the skillet for a moment so they soak up a bit of the sauce. Serve with mashed potatoes or rice and a salad.

Tips:

I don't remove the skin from the chicken legs, but I don't use any fat for frying.

You can leave out the sour cream completely or replace it with plain yogurt.

In the version without fat and sour cream, these chicken legs are suitable for those on the Dukan diet.

And for dessert…