Chicken pieces au gratin on cream pumpkin and tomatoes
very easy
60 mins
60 mins
Ingredients
- 8 Chicken drumsticks (approx. 100 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 3-4 Tbsp Oil
- 250 g Whipped cream
- 500 g curly tomatoes
- 1 (approx. 750 g) Hokkaido Pumpkin
- 8-10 Stem(s) Thyme
- 25 g grated parmesan cheese
Directions
- 1
Wash the meat and dab dry. Cut directly into the bone with a sharp knife from top to bottom. Remove the meat from the bone and place it on a board with the skin side facing upwards. Season with salt, pepper and paprika. Heat the oil in a large pan, placing the meat in the pan with the skin side down first. Fry for about 10 minutes, turning the meat.
- 2
Remove from the pan. Deglaze frying pan with cream, simmer for 2-3 minutes. Season with salt and pepper. Meanwhile clean and wash the tomatoes and cut them into very large pieces. Wax the pumpkin, quarter it and remove the seeds with a tablespoon. Cut the pumpkin into slices. Wash thyme, shake dry and pluck leaves from the stalks
- 3
Put the meat, pumpkin and tomatoes on a fat pan. Pour over the cream sauce, sprinkle with thyme and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 35 minutes. After about 15 minutes of baking time, sprinkle the vegetables with parmesan. Remove from the oven and arrange on plates
Nutrition Facts
600 kcal
25 g
40 g
33 g
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