John Myers
Corn Chicken Legs in Paprika Sauce
The perfect corn chicken legs in paprika sauce recipe with a picture and simple step-by-step instructions.
- 6 Pc. Corn chicken legs, cleaned ready to cook
- 1 Pc. Red peppers, peeled, pitted, cut into strips
- 0,5 Pc. Diced vegetable onions
- 2 Pc. Garlic cloves chopped
- 1 Celery stick, cleaned and finely diced
- 2 Pc. Tomatoes fresh, pitted, cut into strips
- 1 pinch Sugar
- Salt
- Black pepper from the mill
- 1 tablespoon Sweet paprika
- 0,5 tsp Smoked paprika dulce
- 1 pinch Smoked peppers picante
- 0,5 tsp Espelette pepper
- 1 pinch Chilli from the mill
- 200 g Creme fraiche Cheese
- 400 ml Poultry stock
- Clarified butter
- Heat the butter lard in a pouring pan, dry the legs well and fry them until golden brown. Remove, season with salt and pepper. Add the onion cubes, garlic, paprika strips and celery cubes to the frying fat and fry until translucent. Caramelize with a little sugar. Fold in the pepper spices and tomatoes, let them sweat and deglaze with the poultry stock.
- Stir in the creme fraiche, reduce a little and season with salt, pepper and chilli. Put in the chicken drumsticks and cook uncovered at 150 degrees in the oven for about 35 minutes. Serve with the dumplings (recipe / 248841 / mushroom ragout with potato dumplings).
Facebook Comments