Oven-Baked Chicken Legs with Mustard and Beer

This chicken recipe is easy and very tasty.
If you use free-range chicken legs with skin, there's no need to add butter.
Sauerkraut is a delicious and low-calorie side dish available in some supermarkets.
You can also make this recipe with other meats like turkey or pork leg.

Neuza Costa

1 April, 2024

Ingredients:

• 3 whole chicken legs with skin
• 3 teaspoons of Dijon mustard with seeds
• 200 ml (6.8 fl oz) of beer
• 1 bay leaf, cut in half
• 1 clove of garlic, crushed
• Lemon juice
• 1 tablespoon of butter
• Chopped parsley
• Salt, to taste
• Black pepper, to taste
• Sauerkraut, as needed

Instructions:

1. Place the chicken legs in an oven tray.
   Season both sides with salt and pepper.
   Coat the legs evenly with the mustard.
2. Turn the meat so the skin is facing up.
   Add the bay leaves and crushed garlic.
   Drizzle everything with a bit of lemon juice.
   Add the beer and butter.
3. Bake in a preheated oven at 190°C (374°F) for about 35 minutes.
   Halfway through, baste the meat with the sauce.
4. After the chicken is baked and the sauce has thickened, remove from the oven.
   Sprinkle with parsley.
   Serve the chicken with sauerkraut and accompany it with boiled, sautéed, or fried potatoes as desired.

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The IntenseFlavour team wishes you a bon appetit!