Chicken Legs in Spicy Dilll Cream Sauce, Served with Mashed Potatoes and Salad

5 from 2 votes
Total Time 3 hours
Course Dinner
Cuisine European
Servings 2 people
Calories 187 kcal


  • 2 Chicken legs
  • 600 g Potatoes
  • 80 g Butter
  • 2 Sweet paprika
  • 1 bunch Spring onion
  • 2 Red Onion
  • 3 Clove of garlic
  • 1 Chili
  • 5 Red pepper
  • 50 ml Oil for frying
  • 300 ml Cream, of which 100 ml for mashed potatoes
  • Dill
  • Parsely
  • Salt
  • Pepper from the grinder
  • Sweet paprika
  • 4 Smoked cracker
  • 100 g Freshly grated Parmesan
  • 100 ml Red wine, dry


  • Wash the chicken legs and dry them well. Season with salt, pepper and paprika.
  • Sear the meat and crackers, then place them in a baking dish.
  • Fry the chopped pepper pieces and onions in the same frying stock. Finally, add the spring onions, cut into small pieces, garlic, chilli and red pepper, and fry briefly. Paprika with paprika powder. Deglaze with a cup of water and the red wine. Season with salt and pepper.
  • Pour the vegetables over the meat and fry in the oven at 180 ° for 2 hours.
  • Peel the potatoes, cut pieces and cook in salted water until cooked.
  • Then pour off the water. Add the butter and cream and mash well. Then stir in the parsley and Parmesan.
  • Prepare a nice fresh salad according to your own taste. The salad is a pleasant accompaniment because the sauce is spicy.
  • When the meat is done, remove it from the sauce together with the crackers and puree the sauce with the blender, refine with cream, add the dill, stir.
  • I just added the crackers because the smoked food gives the whole thing a wonderful taste.


Serving: 100gCalories: 187kcalCarbohydrates: 12gProtein: 5gFat: 13g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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