Summary

Ingredients

• 4 chicken legs
• 1 large onion (s)
• 2 tablespoon olive oil
• 3 large bell peppers, cut into pieces
• cheese, grated, for gratinating
• 300 ml vegetable stock
• 1 cup cream
• 0.5 ½ cup yogurt, low in fat
• 2 tablespoon tomato paste
• 1 pinch (s) salt or onion salt
• 1 pinch (s) pepper
• 1 pinch (s) nutmeg
• 1 pinch (s) caraway seeds
• 1 pinch (s) parsley
• 1 pinch (s) oregano
• possibly sauce thickener

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Instructions

1. Fry the chicken legs in the oven at 200 ° C for 60 minutes. While the legs are cooking, the sauce can be prepared.
2. To do this, the onion must be chopped up and sweated in the pan until it is translucent. Add the tomato paste and add oregano and parsley if you like. Deglaze the onion pieces with the broth and add the cream along with the yoghurt. Season to taste.
3. Reduce the sauce and use sauce thickener to thicken it if necessary. When the sauce is thick enough, add the peppers and simmer on a low heat for a maximum of 10 minutes.
4. When the pepper pieces have softened a little, place the peeled meat together with the sauce in a baking dish and sprinkle with cheese. Bake the whole thing at 180 ° C for 15-20 minutes.