Potato-cucumber salad with crispy chicken legs
easy
90 mins
90 mins
Ingredients
- 1 kg Potatoes
- 1 Onion
- 75 g streaky smoked bacon
- 5 TABLESPOONS White wine vinegar
- 1/2 TEASPOON Vegetable broth (instant)
- 1/2 TEASPOON Mustard
- 1 TEASPOON liquid honey
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 6 TABLESPOONS Rapeseed oil
- 8 Chicken drumsticks (approx. 80 g each)
- 7-10 Tbsp Sweet peppers
- 1 collar Arugula
- 1 bunch of dill
- 1 Cucumber
Directions
- 1
Wash the potatoes and cook covered in boiling water for about 20 minutes. Drain, rinse and peel. Let cool off.
- 2
For the marinade, peel and finely dice the onion. Cut the bacon into strips and fry them crisply in a pan without fat. Fry the onion briefly. Add vinegar and 1/8 l water, bring to the boil. Stir in broth, mustard and honey.
- 3
Season with salt and pepper. Stir in 3 tablespoons of oil.
- 4
Cut the potatoes into slices and mix them with the hot marinade. Cover and let stand for at least 30 minutes.
- 5
Wash the legs and pat dry. Mix 3 tbsp. oil, salt, pepper and 1 tsp. paprika. Brush the legs with it and put them on a baking tray. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 40-45 minutes until crispy.
- 6
Turn once.
- 7
Clean, wash, spin dry and chop the rocket salad into smaller pieces. Dill wash, shake dry, cut finely. Wash cucumber, peel if necessary and slice or slice thinly. Add dill and rocket to the potato salad.
- 8
Season to taste with salt and pepper. Serve the potato salad with the legs.
Nutrition Facts
620 kcal
40 g
33 g
36 g
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