Preparation time1 Hour
Cooking time12 Hours
1Wash the chicken legs, pat dry and then halve.
2Peel the onion and the carrot. Cut into slices together with the celery and leek. Remove the stem from the tomato and dice roughly.Marinade the chicken legs with the vegetables, rosemary, thyme, garlic and red wine for 12 hours.
3Remove the chicken legs from the marinade and season with salt and pepper. Vacuum seal in two bags with a little olive oil, lemon slices and bay leaves.
4Preheat the water bath to 65 degrees and cook the bag in the water bath for 5 hours. Preheat the oven to 170 degrees.
5Place the remainder of the marinade in a pan and cook with the chicken stock until reduced slightly.
6Peel the shallots and caramelize with sugar in a pan, and then deglaze with the red-wine vinegar. Add the white wine, vegetable stock, a bay leaf and the curry powder and leave to simmer with the lid on for around 30 minutes.
7Peel and halve the parsley roots. Place on a baking sheet. Add 2 sprigs of oregano, season with salt and pepper and drizzle some olive oil. Cover with aluminium foil and cook for 30-40 minutes in the preheated oven.
8Remove the cooked chicken legs from the bag and place in the simmering stock. Leave the chicken legs to simmer for approximately 30 minutes. If necessary, thicken the stock with a small amount of corn flour.