Chicken legs on vegetable salad

Name: Chicken legs on vegetable salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 pack of (750 г) заморд-?-t/t/tb?.H4,?/?`4-R ? ?? ??-?; 4 (250 g each) Chicken legs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 200 g Potatoes; 1 red pepper; 1 small head iceberg lettuce; 1-2 TABLESPOONS Butter or margarine; 3 TABLESPOONS Salad Mayonnaise; 150 g Skimmed milk yoghurt; 1 TABLESPOON medium hot mustard; 7-10 Tbsp Parsley

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 pack of (750 г) заморд-?-t/t/tb?.H4,?/?`4-R ? ?? ??-?
4 (250 g each) Chicken legs
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
200 g Potatoes
1 red pepper
1 small head iceberg lettuce
1-2 TABLESPOONS Butter or margarine
3 TABLESPOONS Salad Mayonnaise
150 g Skimmed milk yoghurt
1 TABLESPOON medium hot mustard
7-10 Tbsp Parsley

Directions

1
Defrost the peas and carrots. Meanwhile wash the legs and pat them dry. Rub with salt, pepper and paprika. Place on an oiled baking tray and cook in the preheated oven (electric range: 200 °C/ gas: level 3) for about 45 minutes.
2
In the meantime peel, wash and cut the potatoes into small cubes. Cook in boiling salted water for about 10 minutes. Clean, wash and cut the peppers into thin strips. Clean, wash and cut iceberg lettuce into pieces.
3
Steam peas and carrots in hot fat for about 10 minutes. Mix with diced potatoes and strips of paprika. For the sauce stir mayonnaise and yoghurt until smooth. Season to taste with salt, pepper and mustard. Line a plate with iceberg lettuce.
4
Add the vegetables and pour half the sauce over them. Arrange chicken legs on top. Garnish with parsley and serve the rest of the sauce separately.