|
Marinade: Peel carrots, celery and onion and cut into
small cubes. Mix with the other ingredients. Place chicken legs in a
adequate pot and douse with the marinade, cover with cling film and at
least marinate 4 hours, preferably overnight, in the refrigerator. Peel
shallots and cut into rings. Remove legs and pat dry. Puree half of the
marinade.
Preheat the oven to 200 ° C. Season drumsticks with salt and pepper,
then sprinkle with flour. Fry them for about 10 minutes. Add shallots
and sauté for 5 minutes. Deglaze the drumsticks with the marinade, douse
with the soup and bring to a boil. Place the legs with the skin side
down and cook in the middle of the oven 40 minutes. Turn after 20
minutes. Fry bacon in a pan without fat crispy. Halve mushrooms and fry
in butter until golden brown. Season with salt and pepper.
Add cream and mushrooms to the legs 5 minutes before end of cooking.
Serve garnished with bacon and parsley. |
|