Hello!
Baked chicken legs with potatoes, cooked using the technology of creamy gratin. The dish is tasty, hearty, and festive.
Difficulty: 4/10
Cooking time: 55 min.
Number of servings: 3
Ingredients:
- Chicken legs, 3 PCs.
- Potatoes, 300 gr.
- Cream 10%, 250 ml
- Cheese, 70 gr.
- Tomato paste, 1 tablespoon
- Worcestershire sauce, 10 ml
- Sugar, ½ tsp
- Dijon mustard, 1 tablespoon
- Rosemary
- Parsley
- Black pepper, salt, vegetable oil
Preheat the oven to 180°C.
Peel the potatoes and cut into thin slices (2-3 mm). Boil in boiling water for 15 minutes, add salt and pepper.
Cut the legs in half and season with salt and pepper and fry on a couple of spoons of vegetable oil for 10 minutes on high heat.
Stir the tomato paste and sugar in 50 ml of hot water, add to the pan, cook for 30 seconds and remove from heat.
Grate the cheese on a fine grater. Pour the cream into a saucepan, bring almost to a boil, add the cheese, Worcestershire sauce, mustard and cook until the cheese dissolves, stirring constantly.
In the baking dish put potatoes, chicken, pour all the cheese sauce, sprinkle with parsley and rosemary leaves.
Bake in the oven for 40-45 minutes until chicken is ready.
Serve, decorated with parsley.
Bon appetit!
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