Spanish Pan Fried Chicken with Potatoes and Zucchini
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 whole chicken legs
- Salt and pepper, from the mill
- Paprika powder, Hungarian noble sweet
- 8 tablespoon olive oil
- 400 g shallot (s), or small onions
- 500 g potato (s), small new ones
- 500 g zucchini, small ones
- 1 teaspoon thyme, rubbed
- 1 pinch (s) sugar
- 1 clove garlic
- 0.5 liter ½ wine, white, dry
- 1 lemon (s), untreated
- 1 can corn (sweet corn)
Print Recipe
Pin Recipe Instructions
- Wash the chicken drumsticks, dry them and rub them with the spices.
- Heat 4 tablespoons of oil in a pan and brown the legs. Remove the meat and brown the peeled shallots in the oil.
- Peel and halve the potatoes, divide the zucchini into 2 cm thick slices and add both to the pan. Season to taste with salt, pepper, thyme, sugar and finely mashed garlic. Add the wine and chicken pieces. Cover with the washed, sliced lemon and drizzle with the remaining oil. Cover the pan with aluminum foil and cook in the 225 degree oven on the middle shelf for about 45 minutes. (If the pan is not ovenproof, fry the chicken and vegetables in a pan and then place the whole thing in an ovenproof casserole dish.) Remove the foil and lemon wedges.
- Add the drained corn, cook everything together for another 10-15 minutes, uncovered.
- Serve with a glass of strong white wine.
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