Ingredients:
6 chicken legs
Salt, pepper, paprika on both sides
Olive oil
Butter – 15 grams (0.5 ounces)
Fry the chicken thighs until golden brown on both sides.
1 chopped onion
Brown the onion
Carrots – 200 grams (7 ounces)
6 potatoes – 700 grams (1.5 pounds)
Salt and pepper
3 cloves of garlic
Bund Petersilie
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