Chicken drumsticks in leek and cream sauce

Ingredients for 2 servings:

• 120 ml vegetable broth, preferably warm
• 20 g tomato paste
• 4 chicken thighs (thighs)
• 1 onion(s), diced
• 100 g leek, cut into strips
• 1 garlic clove(s), chopped
• 1 small potato(s), approx. 60 g, peeled and diced
• 80 ml rosé sparkling wine or rosé wine, can be replaced with more stock
• 100 g sour cream
• possibly milk
• n. B. Chicken seasoning or other spices to taste
• some fat for frying

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 45 minutes

Mix the warm vegetable stock with the tomato paste. Wash the thighs, pat dry, and season to taste. Heat a little fat in a pan and fry the thighs, skin-side down, for about 8-10 minutes until crispy. Turn the thighs over. Add the onion, leek, garlic, and potatoes and fry briefly. Deglaze the vegetables with the sparkling wine. Add the prepared vegetable stock and bring to a boil. Reduce the heat to level 1 and simmer the chicken thighs with the lid on for 1 hour. Once the cooking time is over, turn off the heat, remove the meat from the pan, and keep warm. Puree the vegetables with the sauce and mix with sour cream. Add a splash of milk, if desired. Season the sauce to taste. Add the meat again and let it simmer for another 5 minutes, but do not boil. Serve the chicken thighs in the leek and cream sauce. Serve with pasta, rice, or potatoes.