Low-carb chicken thighs from the Roman pot

Ingredients for 2 servings:

• 2 chicken legs
• 4 bell peppers, colored
• 2 onions
• 150 g mushrooms
• salt and pepper
• 4 tbsp olive oil
• 2 tsp paprika powder
• 200 g feta cheese

Instructions

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

Soak the earthenware pot in water for about an hour beforehand. Deseed and core the bell peppers, then cut into eighths, then cut into finger-width pieces. Peel and halve the onions, then slice into half rings as thinly as possible. Quarter the mushrooms. Cut the feta cheese into cubes approximately 0.5 x 0.5 cm and place everything in the bottom half of the earthenware pot. Generously sprinkle pepper and salt over everything and mix together. Mix the oil with the paprika and brush the chicken thighs with this oil and paprika mixture. Finally, season the thighs with salt and pepper and place them on the bell pepper, mushroom, and onion mixture. Preheat the oven to 180°C fan-assisted or 200°C top/bottom heat and let the dish braise in the oven for 1 hour. Finally, remove the lid, turn on the grill at full power, and let it grill until the chicken thighs are nicely browned and crispy.