Chicken Legs With Green Beans and Tarragon

Servings: 4

INGREDIENTS:

• 500 g chicken legs
• ½ leek (60g)
• 2 tablespoons sunflower cooking oil (24g)
• 250 ml tomato juice (70 g concentrated to 18-20 ref% diluted back)
• 200 g green beans with green pods
• 100 g of sour cream
• 1 tablespoon flour (8g)
• Salt
• Grounded black pepper
• Tarragon

 

PREPARATION:

1.) Stir the sliced leeks in the heated oil to give a nice brown color.

2.) Add the chicken legs and fry both sides for 2-3 minutes, add salt and pepper too.

3.) Add the tomato juice, season with tarragon and cover, cook over medium heat for about 45 minutes. It is advisable to check with a fork and, if necessary, replace the evaporation with water.

4.) When the meat is tender, add the frozen, cut green beans, and cook for another 10-15 minutes.

5.) When both the meat and green beans have softened, mix the sour cream with the flour and add a little from the sauce. Mix it well and add to the meat.

6.) Serve with cooked bulgur.