John Myers
Ingredients for 4 servings:
- 4 chicken legs
- 200 ml vegetable cream or vegetable oil
- 2 tsp pepper
- 4 tsp salt
- 5 tsp sweet paprika powder
- some garlic powder or fresh garlic, very finely chopped
- some curry powder
- n. B. water
- 1 cup sour cream or creme fraîche
- possibly sauce thickener
Instructions
Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 15 minutes
from the oven
You’ll need a large bowl with a tight-fitting lid. It should be large enough to fit the chicken thighs and still have some space left. Pour the liquid vegetable fat and seasonings into the bowl and mix everything thoroughly. Then simply add the chicken thighs, close the bowl, and shake well. The marinade should stick to the thighs. Place the bowl in the refrigerator for at least an hour to allow the marinade to penetrate properly. I always prepare this the evening before and then let the thighs marinate overnight. Preheat the oven to 250°C (top/bottom heat). Simply place the seasoned thighs on a roasting rack and place a deep baking tray or other dripping dish underneath to catch the meat juices. Add a little cold (!) water to the tray, but only enough to cover the bottom of the tray so that the meat juices, which we’ll need for our sauce, don’t evaporate immediately when they drip onto the tray. Now place the oven rack in the center of the hot oven and roast the thighs at 250°C for about 15 minutes. Then reduce the temperature to 175°C for about another 45 minutes. Since every oven is different, please check the temperature from time to time and adjust the time if necessary. Please ensure that there is always some water in the pan! Add more if necessary. For the gravy, pour the gravy into a fairly small saucepan and bring to a boil. Stir in the sour cream and, if necessary, thicken slightly with a gravy thickener.
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