Chicken Legs with Zucchini – Paprika
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 3 chicken drumsticks (or chicken or turkey schnitzel)
- 200 g onion (s), diced
- 600 g zucchini, peeled, pitted and diced, approx.1cm,
- 180 ml water
- 3 tablespoon paprika powder, noble sweet
- 3 tablespoon oat flakes, delicate or fine
- 6 tablespoon whipped cream, (cream)
- salt and pepper
- some oil
Print Recipe
Pin Recipe Instructions
- Divide the washed chicken legs in the joint, season with salt and pepper and carefully fry in a little hot oil in a coated pan for about 20-30 minutes until they have a nice color. (If you don`t like the soft skin, you can also replace the legs with schnitzel, then of course not fry for as long)
- Take the legs out of the pan and keep warm.
- Pour off excess fat as desired and lightly roast the onion cubes in the remaining fat, add the zucchini cubes and roast a little over high heat. Mix in the paprika powder, deglaze with the water, season strongly with pepper and salt and simmer gently for approx. 20 minutes with the lid closed. Stir in the oat flakes and whipped cream, put the chicken drumsticks in the sauce and cook for another 20 minutes, season to taste.
- The zucchini should be nice and soft after this time - that`s how it tastes best for us personally, if you prefer it with a bit of a bite, simply omit the first 20 minutes of cooking time.
- Boiled or jacket potatoes and salad go well as a side dish.
- I use a large zucchini for this dish, which I use peeled and pitted (I used to sell it to my children as kohlrabi because they didn`t like zucchini with the skin.
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