Sweet and Sour Chicken Leg with Pumpkin and Zucchini

Rub the chicken legs vigorously with salt and pepper. Heat oil in a frying pan and fry the drumsticks until crispy. Add honey and let it caramelize slightly.

Pour ¼ l of chicken stock and braise in a 180 °C oven for about 8 minutes. Add carrot pieces, celery and pumpkin to the pan as well and braise for another 8 minutes.

Pour poultry stock over it from time to time. Then finish braising with young onions and zucchini slices for about 5 minutes. Lift the meat and vegetables out of the pan and keep warm.

Deglaze the roast residue with soy sauce and balsamic vinegar, boil down considerably and pour in the remaining chicken stock. Season with finely chopped rosemary, salt and pepper and bring to the boil again. Place each of the braised drumsticks on a plate, pour over gravy and serve with vegetables.

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