Chicken legs on savoy cabbage-potato puree and honey-mustard sauce

Name: Chicken legs on savoy cabbage-potato puree and honey-mustard sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 Chicken legs (approx. 250 g each); 1 TABLESPOON Olive oil; 1/2 TEASPOON Rose peppers; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1.25 kg floury potatoes; 80 g Butter or margarine; 2 TABLESPOONS Flour; 3 TABLESPOONS Honey; 300 ml Vegetable broth (instant); 500 ml Milk; 2 red onions; 1/2 (approx. 400 g) cabbage; 2 TABLESPOONS medium hot mustard; 7-10 Tbsp grated nutmeg

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 Chicken legs (approx. 250 g each)
1 TABLESPOON Olive oil
1/2 TEASPOON Rose peppers
7-10 Tbsp Salt
7-10 Tbsp Pepper
1.25 kg floury potatoes
80 g Butter or margarine
2 TABLESPOONS Flour
3 TABLESPOONS Honey
300 ml Vegetable broth (instant)
500 ml Milk
2 red onions
1/2 (approx. 400 g) cabbage
2 TABLESPOONS medium hot mustard
7-10 Tbsp grated nutmeg

Directions

1
Wash chicken legs and pat dry. Mix oil, paprika, salt and pepper and brush the chicken legs with it. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes.
2
Wash, peel and cut the potatoes into pieces. Cook in boiling salted water for about 20 minutes. Heat 20 g fat in a pot. Dust with flour and briefly sauté, add honey. Add stock and 250 ml milk while stirring.
3
Let simmer for about 5 minutes while stirring. In the meantime peel the onions. Cut 1 onion into rings. Chop the rest of the onion finely. Remove the outer leaves from the savoy cabbage. Halve the cabbage and cut out the hard stalk.
4
Cut cabbage into strips. Melt 20 g fat in a pan. Fry the onion rings for 1-2 minutes. Stir mustard into the sauce, season with salt and pepper. Season onions with a little salt, take them out and keep them warm.
5
Add the diced onion, savoy cabbage and 2-3 tablespoons of water to the pan. Cover and steam for about 5 minutes, stirring occasionally. Season with salt and pepper. Drain the potatoes and let them evaporate briefly.
6
Add approx. 40 g fat and 250 ml milk, mash to puree. Fold in the savoy cabbage and season to taste with salt and nutmeg. Arrange legs, puree, sauce and onion rings on preheated plates.