Recipe for: Roasted Chicken Legs with Gravy and Rice
Ingredients:
- 2 chicken legs, washed and dried
- 100 ml white wine
- 200 ml water
- Salt
- Black pepper
- Paprika
- Cooking oil
- 70g unsalted butter
- 1 tablespoon flour
- 200g basmati rice
- 400 ml water for the rice
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Instructions:
- Prepare the chicken: Place the chicken legs in a roasting pan. Season with salt, black pepper, and paprika. Add a little oil and rub the spices into the chicken. Pour in the white wine and water.
- Roast the chicken: Roast in a preheated oven at 200°C (without fan) on the lower rack for about 50 minutes.
- Cook the rice: While the chicken is roasting, cook the rice: Add water to a pot and bring to a boil. Add salt and the rinsed rice. Reduce heat and simmer for about 15 minutes. Add butter to the rice and stir. Cover the pot with a plate and let the rice steam until the chicken is ready.
- Make the gravy: After 50 minutes, heat the remaining butter in a frying pan. Add the flour and cook for 40-50 seconds. Gradually add the roasting juices from the chicken to the pan. Cook until the sauce thickens.
- Serve: Place the roasted chicken legs on a plate. Serve with the aromatic rice and pour the gravy over the top.
Enjoy!
Recipe for: Roasted Chicken Legs with Gravy and Rice
