Peppers – Chicken Legs
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s)
- 4 red pepper (s)
- 4 chicken leg (s)
- salt
- 2 tablespoon clarified butter
- 0.5 teaspoon ½ thyme, dried
- 1 teaspoon tomato paste
- 1 tablespoon paprika powder, (noble sweet)
- 200 ml vegetable stock
- pepper
- 1 teaspoon cornstarch
Print Recipe
Pin Recipe Instructions
- Peel and finely dice the onion. Halve the paprika, clean, core, wash and cut into 1 1/2 cm cubes.
- Rinse the chicken legs, pat dry and season with salt. Fry in hot clarified butter in a roaster for 5-10 minutes and remove. Sauté the onion and thyme in the frying fat. Stir in tomato paste and roast briefly.
- Dust the legs lightly with paprika powder and place in the roaster with the paprika cubes. Pour in the stock, simmer over a medium heat for about 20 minutes.
- Take the chicken drumsticks out of the roaster. Season the vegetables with salt and pepper. Mix the starch with 1 tablespoon of cold water, stir into the vegetables, bring to the boil once to thicken. Serve the chicken drumsticks with paprika vegetables. Garnish with fresh thyme if you like.
- Go well with: pasta
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