Chicken Legs in Lemon with Beet Potatoes and Chicory Salad

Chicken legs in lemon: Season the chicken legs with salt and pepper and fry them on all sides in hot olive oil. Remove the peel from the onions and garlic, cut into small cubes and fry as well.

Add the juice of one lemon and zest as well as the poultry broth and stew everything together at low temperature for about 20 minutes with the lid closed. Then remove the lid and reduce the liquid. Add the whipped cream and cook again. Finally add chopped parsley and cocktail tomatoes, season again with salt and freshly ground pepper.

Beet potatoes: Peel the potatoes and soften them in the lightly salted beet juice. When they are cooked, drain and add to the lemon chicken legs form.

Chicory salad: clean the chicory, peel off the leaves, rinse in warm water and place in a circle on a platter. Fillet the oranges, collect the juice and place the orange fillets on the platter as well. Stir the orange juice through with the lime zest, lime juice, yogurt, salt, pepper and sugar and pour over the chicory form. Sprinkle with the parsley.

Tip: Use creamy natural yogurt for an even finer result!

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