If you want to cook chicken legs with potatoes, it is best to take new potatoes. Usually it is smaller in size, and in addition – it is better and faster baked. And choose a frying pan with a thick bottom, like cast iron.
Ingredients
- Chicken legs - 1 kg
- Young potatoes - 1 kg
- Water - 200 ml
- Tomato paste - 2 tsp.
- Spices and seasonings - 1 art.l.
- Rosemary - 1 twig
Step-by-step cooking recipe
Rub the chicken legs with tomato paste and spices.
Cut the potatoes in half. Put it in a frying pan, pour in water and simmer for 25-30 minutes.
Separately fry the legs for 5-7 minutes on each side.
Send the legs to the potatoes, add a sprig of rosemary and simmer all together for another 5 minutes.
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