Chicken thighs on cauliflower and peppers in a Roman pot

Ingredients for 2 servings:

• 2 chicken legs
• 2 small green bell peppers
• 2 small red bell peppers
• 1 small cauliflower
• ½ cup cream
• 1 lemon(s), the juice
• some flour
• Cayenne pepper
• Paprika powder, hot
• Salt
• pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours

Soak the Römertopf (ceramic pot) well for at least 30 minutes. Divide the cauliflower into florets and place them in cold, salted water. Meanwhile, wash the chicken thighs, pat dry, and drizzle with lemon juice. Rinse and dice the bell peppers. Place a layer of diced bell peppers in the Römertopf and season with a little salt, paprika, and cayenne pepper. If you like it spicy, add a little more cayenne pepper. Drain the cauliflower and layer them in the Römertopf. Add the remaining diced bell peppers to the Römertopf as the final layer. Season this layer again. Season the chicken thighs on both sides with salt, pepper, paprika, and cayenne pepper and place them on top of the vegetables in the Römertopf. Place the Römertopf with the lid on in a cold oven and preheat the oven to 200°C (top/bottom heat). Bake for about one hour once the temperature reaches 200°C (top/bottom heat). Mix the cream with the flour. When the hour is up, remove the lid from the Roman pot. Pour the cream and flour next to the chicken thighs and lightly stir around the edges, making sure not to soak the chicken thighs. Leave uncovered in the oven for another 15 minutes to allow the chicken thighs to crisp up. Once the chicken thighs are distributed, you can stir the sauce and vegetables together again to ensure the cream is evenly distributed. Boiled potatoes make a great side dish.