Belgian Chicken with Prunes (Inspired by Lapin aux Pruneaux)

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Season 350 g chicken legs with salt and brown them all over in 1 tbsp rapeseed oil. Add 1 diced onion and cook until translucent.

2. 2

   Deglaze with 200 ml dark beer and add 60 g prunes and 1 tsp thyme.

3. 3

   Crumble in 0.5 slice of gingerbread, cover and braise for 30 minutes – the gingerbread thickens the sauce.

   30:00
4. 4

   Adjust the seasoning and serve with boiled potatoes or steamed vegetables.