Chicken drumsticks with honey sauce

Ingredients for 4 servings:

• 4 chicken legs (approx. 250 g each)
• 1 tbsp olive oil
• ½ tsp paprika powder (rose pepper)
• salt and pepper
• nutmeg
• 1 ¼ kg potatoes, floury
• 80 g butter
• 2 tbsp flour
• 3 tbsp honey
• 300 ml vegetable stock
• 500 ml milk
• 2 tbsp mustard
• 2 onions, red
• ½ small head of savoy cabbage

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

with potato and savoy cabbage puree

Wash the drumsticks and pat dry. Mix oil with paprika, salt, and pepper and brush the chicken drumsticks with it. Roast in a preheated oven at 175°C for 30 to 35 minutes. Wash and peel the potatoes, cut into pieces, and cook in salted water for about 20 minutes until tender. Heat 20g of butter, sauté the flour in it, and add the honey. Add the stock and 250ml of milk and simmer the sauce for about 5 minutes, stirring continuously. Stir in the mustard and season the sauce with salt and pepper. Peel the onions. Slice one into rings and finely dice the other. Trim and wash the savoy cabbage, remove the stalks, and cut the cabbage into strips. Fry the onion rings in 20g of butter, season with salt, and remove. Cover the pan and sauté the diced onions and savoy cabbage with 2-3 tablespoons of water for about 5 minutes. Season with salt, pepper, and nutmeg. Drain the potatoes. Add 40 g butter and 250 ml milk and mash the potatoes. Fold in the savoy cabbage and season again. Serve. Per serving: 870 kcal – Protein 47 g – Fat 46 g – Carbohydrates 64 g.