Rinse and dry the chicken legs and place them in a large enough bowl. Season the buttermilk with salt, pepper and the juice of one lemon and stir in the chives, which have been selected, washed and finely chopped.
Pour the buttermilk over the chicken legs and leave everything in the refrigerator for at least 3-4 hours. Then take out the chicken legs, put them into a greased heatproof dish and bake in the oven heated to 180-200 °C for 25 – half an hour. For the sauce, heat the butter or light butter in a saucepan and sweat the peeled and finely chopped onion in it until translucent. Cut the bell bell pepper in half, remove the seeds, rinse, finely dice, add to the onion form and sweat briefly. Pour the vegetable soup and buttermilk and let it boil. Season everything with pepper, juice of one lemon, salt and Worcester sauce and refine with creme fraiche. Boil the sauce well, thicken with carob bean gum as desired, arrange the chicken legs, cover with the sauce, sprinkle with chopped herbs, garnish and serve with buttered rice.
Radio Salue wishes Bon Appétit
Our tip: It is best to use fresh herbs for a particularly good flavor!
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