Baked chicken leg with pea vegetables and potato gratin

Ingredients

Directions

1. 1

   Wash the meat, dab dry. Use a knife or poultry shears to divide the leg at the joint. Season all around with salt, pepper, paprika and spread a thin layer of oil. Cook in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for approx. 40 minutes.

2. 2

   For the gratin, peel and wash the potatoes and cut them into thin slices. Layer the potato slices in a small greased casserole dish. Season with salt and sprinkle with cream. Add the potato gratin to the meat in the oven for 30 minutes.

3. 3

   Peas in shell. Peel and chop the onion. Melt butter. Sauté diced onion for about 5 minutes until translucent. Add peas after 3 minutes. Add stock, bring to the boil and stew for about 5 minutes.

4. 4

   Wash the mint, shake dry, pluck leaves from the stalks and cut into strips, except for something to garnish. Add the mint to the peas 2 minutes before the end of the cooking time. Season to taste with salt and sugar.

5. 5

   Arrange on plates and garnish with mint.