John Myers
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Chicken Legs Filled with Paprika Sauce and Peperonata
The perfect chicken legs filled with paprika sauce and peperonata recipe with a picture and simple step-by-step instructions.
Clubs:
- 2 Chicken legs
- 40 g Sheep cheese
- 15 g Tomatoes pickled in oil
- 25 g Paprika pulp (Ajvar)
- Pepper salt
- Some olive oil for brushing
Sauce:
- 300 g Red peppers
- 1 size Onion red
- 2 Garlic cloves
- 2 tbsp Olive oil
- 50 ml Vegetable broth
- 150 ml Cream
- 150 ml Juice and zest of an organic lemon
- 1 pinch Chili powder
Peperonata:
- 1 Red peppers
- 1 Green peppers
- 1 Orange or yellow peppers
- 3 small Garlic cloves
- 2 Shallots
- 3 tbsp Olive oil
- Pepper salt
Preparation clubs:
- Wash the clubs under cold (!) Running water and dry them. Loosen the skin at one point on the thigh and then carefully move your index finger underneath it and loosen it so that a larger pocket is created. When the legs have been prepared, thoroughly clean the board, possibly knife and sink with hot water and washing-up liquid so as not to give the salmonella a chance.
- Finely chop the pickled tomatoes. Crush the sheep cheese, stir until smooth and mix with the tomatoes and ajvar. Fill the pockets of the thighs with it and close them with a skewer.
Preparation of peperonata:
- Peel all the peppers with the peeler, cut in half, remove the stem and seeds and cut into short strips. Peel the shallots, halve and cut into thin slices. Skin the garlic, cut into slices.
Sauce:
- Wash the bell peppers, dry them, cut in half, remove the stalk base, core and cut into large pieces. Peel and quarter the onion and cut into thick slices. Skin and slice garlic.
- Sweat the onion and garlic in the olive oil. Then add the peppers, sweat a little, season everything with salt and pepper, deglaze with the broth and simmer at medium temperature until the peppers disintegrate. Then take it off the stove for a moment, puree everything with the hand blender and put it back on the stove. Turn the heat a little higher, stir in the cream and simmer gently for a few minutes and reduce a little. If you like the sauce fine, you have to pour it through a sieve before simmering. Shortly before serving, add some seasoning and season with chilli, lemon zest and juice.
Completion of clubs and peperonata:
- Preheat the oven to 180 ° O / bottom heat. Lightly oil, pepper and salt the legs on both sides and place them in a baking dish with the filled side facing up. Slide the mold into the oven on the 2nd rail from below. The cooking time is 45 minutes. They should have a core temperature of 82 ° and be crispy brown.
- While doing this, cook the side dish (rice, pasta or potatoes). Since the peppers should still be crisp in the peperonata, it is advisable to prepare these 5 minutes before the end of the cooking time of the legs. To do this, sweat the onions and garlic in a larger pan until translucent. Add the pepper pieces, season well and cook briefly. Swirl or stir it from time to time.
Final:
- Briefly heat the sauce again, have the side dishes ready and serve everything with legs and vegetables. Good Appetite…………….
- If there is any sauce left over, do not dispose of it, it also tastes cold as a dip.
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