Chicken legs in chilli cream

Name: Chicken legs in chilli cream
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 5
Ingredients: 1 Chicken breast on the bone (approx. 500 g); 4 (approx. 800 g) Chicken legs; 7-10 Tbsp Salt; 7-10 Tbsp ground chili; 750 g Leeks (leek); 3-4 Garlic cloves; 1 medium onion; 4-5 Tbsp Olive oil; 1 (180 ml) Bottle of Hot Chili Sauce; 1/8 l clear chicken broth (instant); 200 g Whipped cream; 1 can(s) (850 ml) Tomatoes; 1-1 1/2 TSP. dried thyme; 1 kg Potatoes; 6 TABLESPOONS Oil; 7-10 Tbsp Pepper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 5

1 Chicken breast on the bone (approx. 500 g)
4 (approx. 800 g) Chicken legs
7-10 Tbsp Salt
7-10 Tbsp ground chili
750 g Leeks (leek)
3-4 Garlic cloves
1 medium onion
4-5 Tbsp Olive oil
1 (180 ml) Bottle of Hot Chili Sauce
1/8 l clear chicken broth (instant)
200 g Whipped cream
1 can(s) (850 ml) Tomatoes
1-1 1/2 TSP. dried thyme
1 kg Potatoes
6 TABLESPOONS Oil
7-10 Tbsp Pepper

Directions

1
Wash chicken breast and legs and pat dry. Quarter the chicken breast and halve the legs. Season chicken parts with salt and chilli powder. Clean the leek, wash thoroughly and drain. Halve leek lengthwise and cut roughly into pieces. Peel garlic and onion.
2
Halve the garlic and chop the onion roughly. Heat the oil in a large pot. Fry onion and garlic in it. Add leek, braise briefly and deglaze with chilli sauce, stock and cream. Add tomatoes in the juice. Chop a little in the pan. Season with salt and thyme and bring to the boil. Cover and simmer for 2-3 minutes. Put the chilli tomato cream and chicken pieces into the fat pan of the oven and braise in the preheated oven, 2nd rail from below (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 1 hour. In the meantime, peel and wash the potatoes and cut them into thick slices. Heat 3 tablespoons of oil in a large frying pan and fry half of the potatoes for 10-15 minutes, turning them until golden brown. Season with salt and pepper and keep warm.
3
Cover and simmer for 2-3 minutes. Put the chilli tomato cream and chicken pieces into the fat pan of the oven and braise in the preheated oven, 2nd rail from below (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 1 hour. In the meantime, peel and wash the potatoes and cut them into thick slices. Heat 3 tablespoons of oil in a large frying pan and fry half of the potatoes for 10-15 minutes, turning them until golden brown. Season with salt and pepper and keep warm. Heat another 3 tablespoons of oil in the pan and fry the remaining potato slices until golden brown. Arrange the chicken on a deep plate and garnish with parsley and lemon. Add roast potatoes extra
4
With 6 people: