Chicken legs with a twist

Ingredients for 6 servings:

• 6 large chicken thighs
• 200 g carrot(s)
• 200 g leek
• 100 g spring onions
• 500 ml vegetable stock, see instructions
• 30 g tomato(s), dried, alternatively tomato paste
• 30 g paprika paste, mild, alternatively paprika powder, sweet
• e.g. salt and pepper
• n. B. Paprika powder, sweet
• 2 bay leaves, dried
• possibly sauce thickener
• some fat for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 10 minutes

a quick dinner or lunch

Wash the chicken thighs and remove the skin. Season with salt, pepper, and paprika. Wash and trim the carrots, then cut into thin sticks. Wash and trim the leeks and spring onions, then cut into thin rings. Finely dice the sun-dried tomatoes. For the sauce, fry the skin and the trimmings from the vegetables in a saucepan in a little fat, turning frequently, until everything begins to brown. Deglaze with about 550 ml of water, bring to a boil, and simmer, covered, for about 20 minutes. Strain the stock through a sieve. Reserve about 500 ml of this for the sauce. Discard the rest. Brown the seasoned thighs all over in a hot roasting tin with fat until they begin to brown. Then remove and keep warm. Fry the carrots, tomatoes or tomato paste, leek, and leek rings in the frying fat, turning frequently. Stir in paprika paste or powder and sauté until the mixture begins to brown. Deglaze everything with the stock and loosen any browned juices. Season with pepper and salt. Place the drumsticks and bay leaf in the roasting pan, bring to a boil, and cover. Simmer gently for about 20-25 minutes. After this time, the meat and vegetables will be thoroughly cooked. Remove the drumsticks and keep warm. Discard the bay leaf and season the sauce again with salt. Thicken the sauce with a little sauce thickener, if desired. Serve with any type of pasta or mashed potatoes.