Winter Vegetable Stew with Chicken Legs

For the winter vegetable stew with chicken legs, first preheat the oven to 160 °C. Wash the legs and remove the bone.

Make a marinade of oil, paprika powder, pepper and garlic (finely chopped). Rub the meat nicely with it. Heat a frying pan. Brown the meat with the skin side down. If necessary, reduce the temperature so that the paprika does not burn. Put the meat on a baking tray with the skin side up and cook in the oven for 10-15 minutes.

For the stew, put on the potatoes with caraway seeds and salted water and cook until soft. When the potatoes are done, briefly rinse under cold water and peel. Then cut them into even pieces.

For the vegetables, prepare a pot of water and bring to a boil, salt the water. Wash and peel the vegetables. Cut the vegetables into the same size as the potatoes. First cook the parsnips in the prepared water and rinse under cold water. Repeat this with the other vegetables. Always use the same water, as it will be reused.

When all the vegetables are cooked, taste the stock (the vegetable water) and season to taste. Mix a little cornstarch with cold water. Bring the stock to a simmer and stir in the cornstarch. Boil the whole thing through so that the starch taste dissipates. Add the potatoes and vegetables and bring to the boil again briefly to warm up.

Serve the winter vegetable stew with chicken legs in bowls ode

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