sage chicken legs with herb mashed potatoes and pine nuts

Name: sage chicken legs with herb mashed potatoes and pine nuts
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 Stem(s) Sage; 4 Chicken legs (approx. 250 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Oil; 800 g Potatoes; 1 Garlic clove; 3 Stem(s) Basil, thyme and marjoram; 40 g Pine nuts; 175 ml Milk; 25 g Butter or margarine; 7-10 Tbsp grated nutmeg; 25 g Parmesan slicer; 7-10 Tbsp Thyme; 7-10 Tbsp wooden skewers

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 Stem(s) Sage
4 Chicken legs (approx. 250 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TABLESPOONS Oil
800 g Potatoes
1 Garlic clove
3 Stem(s) Basil, thyme and marjoram
40 g Pine nuts
175 ml Milk
25 g Butter or margarine
7-10 Tbsp grated nutmeg
25 g Parmesan slicer
7-10 Tbsp Thyme
7-10 Tbsp wooden skewers

Directions

1
##Sage## wash, dab dry, pluck off leaves. Wash chicken legs and pat dry. Remove skin from one side carefully. Push sage leaves under the skin.
2
Close the open area with a wooden skewer if necessary. Season legs with salt and pepper. Heat the oil in a large pan. Fry the drumsticks on both sides until slightly crispy. Take them out and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes.
3
In the meantime ##peel, wash and cut the potatoes## into pieces. Cook in boiling salted water for about 20 minutes. Peel garlic and chop finely. Wash herbs, dab dry, remove leaves and cut finely.
4
Roast the pine nuts in a pan without fat, take them out. Drain the potatoes and let them evaporate briefly. Warm the milk. Add fat and milk to the potatoes, mash to puree. Mix in herbs and garlic.
5
Season to taste with salt and ##muscat##. Coarsely chop the pine nuts. Arrange chicken legs and herb puree on plates. Sprinkle with pine nuts and parmesan slices. Garnish with thyme.