Lettuce with lemon cream dressing with chicken legs

Name: Lettuce with lemon cream dressing with chicken legs
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1–2 Garlic cloves; 75 ml Oil; 1 TEASPOON Sweet peppers; 12 Chicken drumsticks (approx. 75 g each); 7-10 Tbsp Salt; 1 (approx. 200 g) Lettuce; 1 (approx. 250 g) orange pepper; 1/2 Cucumber; 1 Lemon; 200 g ripened cream; 2-3 TABLESPOONS Milk; 1 collar Chives; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1–2 Garlic cloves
75 ml Oil
1 TEASPOON Sweet peppers
12 Chicken drumsticks (approx. 75 g each)
7-10 Tbsp Salt
1 (approx. 200 g) Lettuce
1 (approx. 250 g) orange pepper
1/2 Cucumber
1 Lemon
200 g ripened cream
2-3 TABLESPOONS Milk
1 collar Chives
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Peel the garlic and press it through a garlic press. Mix garlic with oil and paprika. Wash the legs, dab dry and mix with the marinade. Leave to stand for about 30 minutes. Place the legs on a baking tray, sprinkle with salt and cook in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 35 minutes
2
Clean, wash and drain the salad. Clean, wash and cut the peppers into strips. Clean, wash and slice the cucumber. Halve lemon, squeeze juice. Mix sour cream, lemon juice and milk. Wash chives, dab dry and cut into small rolls. Mix the chives with the dressing, except for a little bit for sprinkling. Season to taste with salt, pepper and sugar
3
Mix salad, paprika, cucumber and dressing and arrange on a plate with the legs. Sprinkle with chives