Provenzalische Hähnchenkeule
1.
Prepare the main ingredients, a pair of chicken legs, green onions, mushrooms, sweet peppers, tomatoes, and sliced ham.
2.
Prepare seasonings: vegetable butter, olive oil, salt, rosemary, Provence Kraeuter, Peffer, chili powder. Haha there is red wine, any red wine, forgot to take photos.
3.
Wash the chicken drumsticks, slice them diagonally, place them in Auflaufform, marinate them with salt, paprika, pepper, and rosemary, cover with plastic wrap and put them in the refrigerator for 1 hour.
4.
Take out the chicken thighs, insert slices of ham at the cut of the knife, and put it in the refrigerator again. 1hour.
5.
Put olive oil in the pot, just a small spoonful, add the marinated chicken legs and fry until the color changes.
6.
Turn it over and continue frying to change color.
7.
Add onion and bell pepper cubes and stir-fry slightly.
8.
While frying the chicken legs, put the ingredients layer by layer in the auflaufform as shown in the picture on the other side. First coat the bottom of the baking pan with Margarine to avoid sticking to the bottom.
9.
Layer by layer~~
10.
In fact, it can be stacked casually. Many foreigners do this. hoho
11.
Put the chicken legs inside after they are fried.
12.
Preheat the oven to 220°C in advance and put it in the oven. Don't forget to pour red wine and cover with tin foil before putting it in. 220°C for 10 minutes, turn to 220°C for 20 minutes. Remove the tin foil, and place the chicken legs in the oven, with the oven door still closed, and allow the oven to cool naturally for about 10 minutes.
13.
Then it's ready! Take out one and start eating
