Ingredients

  • 4 bone-in chicken legs

  • Salt, pepper, red paprika powder, curry powder

  • 1.5 kg yellow potatoes
  • 800 g shallots
  • If desired: Some garlic
  • 250ml vegetable oil
  • juice of three lemon

  • 250 ml white wine

  • 200 ml heavy cream
  • 150-200g crumbled feta cheese
  • fresh thyme

Preparation

  • Peel the potatoes and dice them into larger pieces, peel the shallots. Place potatoes and shallots into a larger bowl, and add oil, lemon juice, and wine. Mix, and marinade for 2-3 hours.
  • Wait for it…
  • As desired, rub the chicken legs with salt, pepper, some paprika, and curry powder. Pan-fry sharply to brown, then place into a large, deep baking pan.
  • Add potatoes and shallots to the baking pan. Add 4 tablespoons of the marinade.
  • Place the baking pan into the preheated oven (180 deg C) and bake for 60-90 minutes. Watch for fluids; if too dry, add some water.
  • 10 minutes before the end of time, pour over the cream. Add crumbled feta cheese and some thyme leaves.

Serve with a fresh green salad. The marinated potatoes tend to take a long time to cook, hence I increased the baking time from 45-60 minutes to 60-90 minutes. It may help to pre-microwave those before baking.