Chicken legs with sauce

250 g chicken legs

300 g margarine

100 g speck

100 g carrot

200 g onion

250 g chicken broth

300 g rice

300 g Fresh plums - or dried - 150 g

100 g raisins

10 g corn starch

salt

ground pepper

Rub the chicken legs with salt and pepper. Place in a greased roasting pan with margarine half slices of bacon, then a leg, close the remaining bacon on top, add the chopped carrot and onion.

Fry for 20 minutes in a hot oven beside the broth and simmer until tender. Pour cornstarch diluted with water.

Boil rice, raisins, wash and steam out, fresh plum wash and remove the bone. Dried plums pre-soak, then cook in a little water.

Ready chicken legs spread out on a platter, garnish with boiled rice, plums and raisins. Pour sauce legs in which they were extinguished.