Boneless cheese and onion chicken thighs

Ingredients for 5 servings:

• 300 g onion(s), cut into thin rings
• 2 garlic cloves, finely diced
• 1 tbsp, heaped paprika paste, mild
• 1 tsp white pepper, finely ground
• 250 g cheese, grated, mildly spicy
• 50 g Parmesan, grated
• some flour for dusting
• 5 chicken legs, skinned, boned
• some fat for frying
• 200 ml sour cream
• 1 tbsp, heaped paprika paste, mild
• 1 tsp, levelled white pepper, finely ground
• ½ tsp seedless chili flakes
• n. B. Salt

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Mix the marinade ingredients together in a bowl. Place the skinned and boned legs in the marinade and cover and let marinate overnight in the refrigerator. Keep any remaining skin refrigerated. Remove the meat from the refrigerator and let it come to room temperature. Fry the finely chopped onion rings and crushed garlic cloves with the paprika and pepper in a little fat until lightly browned, stirring frequently. Transfer this mixture to a baking dish, cover, and set aside. Roll the room-temperature meat in flour and sear on both sides in a greased pan for about 5 minutes. This ensures the meat is buttery tender. Place the pieces of meat on the bed of onions and top with both cheeses. Place the baking dish in the oven with the grill on and bake until the cheese begins to brown. During this time, sear the skin in a pan until crispy and serve with the meat. Serve with mashed potatoes or rice.