Chicken Legs Braised with Summer Vegetables

Name: Chicken Legs Braised with Summer Vegetables
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4 Portionen
Ingredients: 2 tbsp olive oil; 3 piece banana shallots; 4 piece chicken legs; 300 ml gluten-free chicken stock; 2 clove large garlic cloves; 1 a few lemon thyme; 400 g cherry tomato; 3 piece plum tomatoes; 400 g can cannellini bean; 1 piece green chilli; 175 g quick-cook fine polenta; 85 g finely grated parmesan

Casserole

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Cook Time

1 h 10 min

Servings

Difficulty

Medium

Prep Time

30 Min

Description

This braised chicken dish is perfect for a summer evening. The chicken legs are cooked until tender in a rich tomato sauce with shallots, garlic, and cannellini beans. The addition of a green chilli adds a subtle kick, while the lemon thyme brings a fresh, herbaceous note. Served with creamy polenta enriched with parmesan, this is a hearty and satisfying meal that's naturally gluten-free. I love how the flavors meld together during the braising process, creating a truly delicious and comforting dish. It's a great way to use up summer tomatoes!

Ingredients (12 ingredients)

2 tbsp olive oil
3 piece banana shallots
4 piece chicken legs
300 ml gluten-free chicken stock
2 clove large garlic cloves
1 a few lemon thyme
400 g cherry tomato
3 piece plum tomatoes
400 g can cannellini bean
1 piece green chilli
175 g quick-cook fine polenta
85 g finely grated parmesan

Preparation (8 steps)

Prepare the shallots and garlic

Thermomix® Setting

3 sec/Speed 5

Peel and halve the banana shallots. Peel the large garlic cloves. Add the shallots to the mixing bowl and chop for 3 Sec./Stufe 5. Transfer to a bowl and set aside. Add the garlic to the mixing bowl and chop for 3 Sec./Stufe 7. Transfer to the bowl with the shallots and set aside.

Sauté shallots and garlic

Heat 1 tbsp olive oil in a shallow flameproof casserole dish over medium heat on the stovetop. Add the chopped shallots and garlic and sauté until softened. Remove from the casserole dish and set aside.

Brown the chicken legs

Season the chicken legs with salt and pepper. Turn up the heat in the casserole dish and add the remaining 1 tbsp olive oil. Add the chicken legs to the pan and brown on all sides. Remove from the casserole dish and set aside.

Combine ingredients in casserole dish

Return the sautéed shallots and garlic to the casserole dish. Pour in the gluten-free chicken stock. Add the lemon thyme, cherry tomatoes, plum tomatoes, can cannellini beans, and green chilli. Bring to a boil on the stovetop.

Braise the chicken in the oven

Cover the casserole dish and put it in the oven preheated to 190C/170C fan/gas 5 for 30 minutes, or until the chicken is cooked through. Remove the lid and cook for 10 minutes more to reduce the sauce.

Cook the polenta

Thermomix® Setting

5 min/212°F/Speed 1 100

Pour 700ml water into the mixing bowl and bring to a boil for 5 Min./100°C/Stufe 1.

300

Add polenta and parmesan

Thermomix® Setting

2 min/212°F/Speed 2 100

Pour the quick-cook fine polenta into the mixing bowl while whisking. Cook for 2 minutes (or according to pack instructions) at 100°C/Stufe 2. Season generously, remove from the heat and stir through the finely grated parmesan.

120