Preparation

cut the chicken legs in half.
bring to a boil a pan with the oil, let it warm, add the chicken and cook until it is golden brown on both sides.
in a bowl, mix the onion soup with the beer, add to the pan, season with a pinch of freshly ground pepper, cover and cook over a low heat for 15 minutes.
then add the cream for parmalat cooking and boil until creamy sauce.
rectify the salt, remove from heat and serve sprinkled with chopped parsley and accompanied with white rice.

Ingredients

  • - 6 chicken legs
  • - 2 tablespoons of olive oil
  • - 1 beer (33 cl)
  • - 1 packet of 200 ml of cream for parmalat cooking
  • - 1 packet of instant onion soup
  • - 1 sprig of chopped parsley
  • - salt and pepper q.s.