Chicken thighs with vegetables

Ingredients for 4 servings:

• 4 chicken legs
• 4 large potatoes
• 250 g mushrooms, fresh
• 1 large carrot(s)
• 1 large parsley root(s)
• 2 small onions
• 1 clove(s) garlic
• 1 can peas
• 1 can of tomatoes, chopped
• possibly tomato juice
• 1 tbsp tomato paste
• 1 tsp thyme, approx.
• 1 shot of port wine, amount as required
• 1 pinch(s) of sugar
• some sweet paprika powder
• some olive oil
• 1 cup of cream, maybe a little more
• Sea salt from the mill
• Black pepper, freshly ground
• 150 ml water, maybe a little more

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 30 minutes

Rum Fort style

Preparation: Mix the paprika powder with a little oil. Wash the chicken thighs, dry them thoroughly, and brush them with the paprika oil. Set aside. Peel the potatoes, carrots, and parsley root, then wash and cut into bite-sized pieces. Clean and slice the mushrooms. Peel the onions and garlic and finely dice them. Preheat the oven (180°C fan). Preparation: Heat a pan, add the oil, then brown the thighs well on all sides, remove from the pan, and set aside. Now sauté the onions and garlic in the pan until translucent, then add the potatoes, carrots, and parsley root and fry briefly. Add tomato paste and a little more paprika powder, then deglaze with a good splash of port wine and add a little sugar. Let the whole thing simmer for a few minutes. When it thickens, slowly add the cream and water (the amount of liquid depends on how much sauce you want) and simmer until the desired consistency is reached (I only simmered it for about 5 minutes). Finally, add the mushrooms and peas. Season with salt, pepper, and thyme. Cover the bottom of the casserole dish with the canned tomatoes or pure tomato juice. Pour the vegetables and sauce into the casserole dish and place the chicken thighs on top. Place the dish in the oven for about 45 minutes, reducing the temperature to 150°C (300°F) after half an hour if necessary (depending on the oven). The amount of ingredients and the type of vegetables can, of course, be varied, hence the “rum fort” style: anything that’s lying around and needs to be used up. We had pasta as a side dish.