Chicken Legs in White Wine Sauce with Carrots and Mushrooms

For the chicken drumsticks in white wine sauce with carrots and mushrooms, first make a marinade.

To do this, dice the onions and carrots and stir together with the white wine, bay leaves, thyme sprig, olive oil and granulated sugar in a container.

Then rinse and pat the chicken drumsticks, place them in the marinade and seal the container. It is best to refrigerate overnight or at least for a few hours.

Remove the drumsticks from the marinade, clean off the carrot and onion pieces and place them on a board to drain a bit. Simmer the marinade in a separate pot and in the meantime preheat the oven to 180 °C (top/bottom heat).

Now salt and pepper the chicken legs and dust them with flour. Heat the oil in a roasting pan and fry the drumsticks in it for about 10 minutes until golden brown. Cut the onion into strips and sauté in the roasting pan with the drumsticks for another 5 minutes.

Place the chicken legs skin side down in the roaster and pour the marinade over them. Let the whole thing simmer a bit, put the lid on the roaster and put it in the oven.

Roast for a total of 40 minutes on the middle rack. After 20 minutes, remove the lid and turn the drumsticks (the skin should peek out a bit from the marinade so that it gets a little crispy).

In the meantime, halve the mushrooms, cut into slices about 0.5 cm thick and season with salt and pepper. Fry them in butter in a pan

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