Chicken pieces au gratin with cream pumpkin and tomatoes

Name: Chicken pieces au gratin with cream pumpkin and tomatoes
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 7-10 Tbsp Oil; 4 Chicken legs (approx. 200 g each); 7-10 Tbsp salt, pepper, sweet paprika; 400 g cherry tomatoes; 1 (approx. 800 g) Hokkaido Pumpkin; 7 Stem(s) Thyme; 3 TABLESPOONS Olive oil; 200 g Whipped cream; 1 TABLESPOON Tomato paste; 1 TEASPOON Vegetable broth (instant); 50 g Parmesan (piece); 1 kg waxy potatoes; 1⁄4 l Milk; 50 g Butter; 7-10 Tbsp Nutmeg; 7-10 Tbsp dried chili flakes

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

7-10 Tbsp Oil
4 Chicken legs (approx. 200 g each)
7-10 Tbsp salt, pepper, sweet paprika
400 g cherry tomatoes
1 (approx. 800 g) Hokkaido Pumpkin
7 Stem(s) Thyme
3 TABLESPOONS Olive oil
200 g Whipped cream
1 TABLESPOON Tomato paste
1 TEASPOON Vegetable broth (instant)
50 g Parmesan (piece)
1 kg waxy potatoes
1⁄4 l Milk
50 g Butter
7-10 Tbsp Nutmeg
7-10 Tbsp dried chili flakes

Directions

1
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Lightly oil a fat pan (deep baking tray). Wash the legs, dab dry and remove the bones. Place the meat on the fat pan with the skin side facing upwards, side by side.
2
Season with salt, pepper and paprika. Roast in the hot oven for about 1 hour.
3
Meanwhile, wash the tomatoes. Wash the pumpkin, quarter it and remove the seeds with a tablespoon. Cut the pumpkin and its skin into large pieces. Wash thyme, shake dry and pluck leaves from the stalks.
4
Mix pumpkin, tomatoes, thyme and oil in a large bowl. Season with salt and pepper.
5
Bring cream with tomato paste and 1⁄8 l water to the boil in a small pot. Stir in broth. Simmer over low to medium heat for 5-8 minutes. Season with salt, pepper and paprika. Remove from the stove.
6
After about 20 minutes frying time, add the pumpkin and tomato mix to the fat pan. Grate the Parmesan finely. About 20 minutes before the end of the frying time, pour cream sauce over the vegetables. Sprinkle with cheese immediately.
7
Finish frying.
8
Peel the potatoes, wash them thoroughly and halve them depending on size. Cook in boiling salted water for about 25 minutes. Drain, stir in milk and butter and mash with a potato masher. Season with nutmeg.
9
Remove the fat pan from the oven. Cut the meat smaller. Arrange meat and vegetables with mashed potatoes and sauce. Sprinkle with chili flakes as desired.