John Myers
Ingredients for 4 servings:
- 4 chicken legs
- 1 stalk(s) leek
- 1 chicory
- 2 carrots, peeled and diced
- 2 tbsp ham, lean diced
- 1 clove(s) garlic
- ½ onion(s)
- 200 ml bouillon or broth
- some salt and pepper (from the mill)
- Paprika powder, sweet
- curry
- Ginger, ground
- possibly milk (to dilute the sauce)
- some oil
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
from the oven
Brush an ovenproof pan or shallow casserole dish with oil. Layer the base, one after the other, with the sliced leeks, finely chopped chicory (remove the bitter core first), carrots, ham, and diced garlic. Lastly, add the onions. Wash the chicken thighs, pat dry, sprinkle the skin one after the other with the above-mentioned spices, and place them on top of the vegetables, skin-side up. Cook in the oven at 220 degrees Celsius for about an hour. After 10 minutes, pour the broth over the meat and, about every 15 minutes, scoop up the broth with a spoon and spread it over the meat to prevent it from burning. After an hour, remove the meat from the oven and bring the vegetables in the broth back to a boil on the stovetop and puree with a hand blender. If necessary, thin the sauce slightly with the milk. The sauce usually doesn’t need any additional seasoning. We serve it with mashed potatoes and red cabbage.
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