Spanish chicken pan with potatoes and zucchini

Ingredients for 4 servings:

• 6 chicken legs, whole
• Salt and pepper, from the mill
• Paprika powder, Hungarian sweet
• 8 tbsp olive oil
• 400 g shallot(s) or small onions
• 500 g potatoes, small new
• 500 g zucchini, small
• 1 tsp thyme, shredded
• 1 pinch(s) of sugar
• 1 garlic clove(s)
• ½ liter wine, white, dry
• 1 lemon(s), untreated
• 1 can of corn (sweet corn)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Wash and dry the chicken thighs, and rub them with the spices. Heat 4 tablespoons of oil in a pan and brown the thighs. Remove the meat, brown the peeled shallots in the oil. Peel and halve the potatoes, cut the zucchini into 2 cm thick slices, and add both to the pan. Season with salt, pepper, thyme, sugar, and finely crushed garlic. Add the wine and chicken pieces. Top with the rinsed and sliced ​​lemon and drizzle with the remaining oil. Cover the pan with aluminum foil and cook on the middle rack of a preheated 225 °C (425 °F) oven for about 45 minutes. (If the pan isn’t ovenproof, brown the chicken and vegetables in a pan and then transfer the whole thing to an ovenproof casserole dish.) Remove the foil and lemon slices. Add the drained corn and cook uncovered for another 10-15 minutes. Serve with a glass of strong white wine.