Braised Chicken Leg with Potatoes and Green Beans

Cut chicken in half at the joint and season with salt. Peel the potatoes, garlic and shallots and cut into wedges, quarter the lemons.

Heat 5 tablespoons of sunflower oil in a casserole. Sear the chicken on both sides, remove from the pot and sauté the vegetables and herbs until golden. Add the chicken and the lemons, pour in the milk, cover and cook in the oven at 140 °C for about 40 minutes.

For the green beans, roughly chop the tomatoes, cut the feta into small cubes, peel the shallots and cut them into small cubes. Cut off the ends of the runner beans and cook them in plenty of salted water until al dente, rinse in ice water, then pull the runner beans apart.

Heat 4 tablespoons of oil in a frying pan and sauté the shallots, herbs, green beans and tomatoes. Season with salt, pepper and chili. Add the feta cubes at the end.

Remove the chicken from the milk and serve.

Preparation Tip:

A sophisticated gluten free recipe!

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