Braised chicken legs with three kinds of puree
easy
50 mins
50 mins
Ingredients
- 1 kg Potatoes
- 7-10 Tbsp Salt
- 150 g deep-frozen creamed spinach
- 300 g Carrots
- 4 Chicken legs (approx. 200 g each)
- 7-10 Tbsp Cayenne pepper
- 2-3 TABLESPOONS Oil
- 150 g Shallots
- 40 g streaky smoked bacon
- 1/8 l dry red wine
- 200 ml Poultry stock
- 1/4 l Buttermilk
- 2 TABLESPOONS Butter or margarine
- 7-10 Tbsp grated nutmeg
- 7-10 Tbsp Parsley and lemon slices
Directions
- 1
For the puree, peel and wash the potatoes. Cook in boiling salted water for about 20 minutes. In the meantime defrost the spinach. Peel, wash and finely dice carrots. Cook in boiling salted water for about 10 minutes.
- 2
Wash chicken legs, dab dry and rub with salt and cayenne pepper. Heat the oil in a frying pan and fry the legs thoroughly all around. Peel the shallots and cut the bacon into cubes. Fry both while turning in the frying fat.
- 3
Douse with red wine. Pour chicken stock and cover and let it braise in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 25 minutes. Drain potatoes, dice 1 half of the potatoes finely and put aside.
- 4
Add buttermilk and fat to the potatoes. Mash the potatoes finely. Divide potato mixture into three. Heat spinach and fold into 1/3 of the mashed potatoes. Drain the carrots. Fold under another third of the potato mixture.
- 5
Season each purée with salt and nutmeg. Arrange one chicken leg with shallots and the purees on each plate. Sprinkle the puree with the potato cubes. Serve garnished with parsley and lemon slices.
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