Summary

Ingredients

• 4 chicken legs
• 4 large potato (s)
• 250 g mushrooms, fresh
• 1 large carrot (s)
• 1 large parsley root (s)
• 2 small onions
• 1 clove garlic
• 1 can peas
• 1 can tomato (s), chunky
• possibly tomato juice
• 1 tablespoon tomato paste
• 1 teaspoon thyme, approx.
• 1 shot port wine, amount as required
• 1 pinch (s) sugar
• some paprika powder, noble sweet
• some olive oil
• 1 cup cream, possibly a little more
• Sea salt from the mill
• Black pepper from the mill
• 150 ml water, possibly a little more

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Instructions

1. Preparations:
2. Mix the paprika powder with a little oil.
3. Wash the chicken thighs, dry them well and brush with the paprika oil, set aside.
4. Peel and wash the potatoes, carrots and parsley root and cut into bite-sized pieces. Clean the mushrooms and cut them in slices. Peel the onions and garlic and cut into fine cubes.
5. Preheat oven (convection 180 degrees)
6. Preparation:
7. Heat the pan, add the oil, then fry the legs well all around, remove from the pan and set aside.
8. Now sauté the onions and garlic in the pan until translucent, then add the potatoes, carrots and parsley root and sauté briefly. Add tomato paste and some paprika powder, then deglaze with a good dash of port wine, add a little sugar.
9. Now let the whole thing boil down for a few minutes.
10. When it gets thick, slowly add the cream and water (the amount of liquid depends on how much sauce you want) and simmer until the desired consistency is reached (I only let it simmer for about 5 minutes ). Finally, add mushrooms and peas. Season to taste with salt, pepper and thyme.
11. Cover the bottom of the baking dish with the canned tomatoes or the pure tomato juice.
12. Put the vegetables with the sauce in the baking dish and place the chicken legs on top.
13. Now slide the mold into the oven for approx. 45 minutes, possibly switch it down to 150 degrees after 1/2 hour (depending on the oven).
14. The amount of ingredients and the type of vegetable can of course be varied, therefore also according to the rum-fort type: everything that lies around and has to go.
15. We had pasta as a side dish.