Spicy chicken legs with herb and potato snow

Name: Spicy chicken legs with herb and potato snow
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 Chicken drumsticks (approx. 100 g each); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 tablespoon (10 g) Oil; 2 TEASPOONS Sweet peppers; 800 g floury cooking potatoes (e.g. Lega); 3 (800 g) Leek sticks (leek); 350 ml Vegetable broth (instant); 150 g Crème légere (15 % fat); some stem(s) Chervil, marjoram and chives; 150 ml low-fat milk; 7-10 Tbsp freshly grated nutmeg; baking paper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 Chicken drumsticks (approx. 100 g each)
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 tablespoon (10 g) Oil
2 TEASPOONS Sweet peppers
800 g floury cooking potatoes (e.g. Lega)
3 (800 g) Leek sticks (leek)
350 ml Vegetable broth (instant)
150 g Crème légere (15 % fat)
some stem(s) Chervil, marjoram and chives
150 ml low-fat milk
7-10 Tbsp freshly grated nutmeg
baking paper

Directions

1
Wash chicken legs and pat dry. Rub with salt and pepper. Mix oil with paprika and brush the legs with it. Put them on a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes.
2
In the meantime, peel, wash and cut the potatoes into pieces. Cook in boiling salted water for about 20 minutes. Clean and wash the leek and cut it diagonally into slices. Steam leek in vegetable stock for 6-8 minutes.
3
Stir in crème légère and season with salt and pepper. Wash herbs, dab dry, cut chives into fine rolls, chop marjoram and chervil coarsely. Drain potatoes, add milk and mash coarsely with a potato masher.
4
Season to taste with salt, pepper and nutmeg. Press the mashed potatoes through a potato press directly onto four plates in portions. Serve with chicken legs and leek vegetables. Serve sprinkled with the herbs.