Chicken legs are a versatile piece of chicken meat to cook with. This recipe allows for the flavors of the sauce to pair beautifully with the chicken legs. Add potatoes and you have a one pot dinner meal on the table for everyone to enjoy. Serve with buttered corn kernels, Roti, bread, crusty rolls or just a simple salad for a perfect weeknight meal!
Saucy Chicken Legs and Potatoes
10 skinless chicken legs Aromat or seasoned salt Black Pepper
Salt and pepper chicken legs and add to pan with oil to brown. Brown each side then set aside. Chicken will not be cooked through at this point.
In same pan add finely diced onions and sauté. Once soft add 1 teaspoon minced garlic. Cook till fragrant (1-2min). Then add: 100ml cream 200ml milk 1/3 cup ketchup 1 teaspoon paprika 1 teaspoon italian herbs ½ teaspoon white pepper ½ cup water 1 Maggie chicken stock cube
Mix well then return chicken legs to pot. Reduce heat to low and cook till sauce has reduced and thickened to a gravy consistency. (Approx. 20-30 minutes)
Peel 1 large potato. Cut into thin wedges and place in microwave (with cling wrap cover open on one side) for 5 min.
Add potatoes to gravy and mix well. Simmer for 10 minutes.
Serve with sautéed corn kernels and roti, salad or garlic bread.
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