Chicken legs with paprikash sauce
Prep time: 30 minsTotal time: 
Chicken legs with paprikash sauce
This Hungarian-inspired dish pairs low-cost chicken legs with a paprikash sauce, made from sweet red peppers, lots of paprika and soured cream
Prep time: 30 minsTotal time: 
Abigail Spooner
Abigail Spooner
Ingredients
- 700g baby new potatoes
- 3 tbsp olive oil
- 1 x 1kg pack chicken legs
- 7 tsp paprika
- 2 red peppers, deseeded and thinly sliced
- 1 large onion, finely chopped
- 2 garlic cloves, finely sliced
- 1 x 500g carton passata
- 1 tsp caster sugar
- 100g soured cream
- small handful flat-leaf parsley leaves, roughly chopped (optional)
Step by step
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Preheat the oven to 200°C, fan 180°C, gas 6. Halve the potatoes (unless small), then transfer to a large bowl and toss with 1 tablespoon of the oil and some seasoning. Spread out on your largest baking tray. Trim away excess skin from the chicken legs, then put in the same bowl with a further 1 tablespoon of oil, seasoning and 2 teaspoons of the paprika. Toss well until coated in the spiced oil. Add the chicken legs to the tray, nestling them among the potatoes. Roast for 45 minutes, turning the potatoes halfway, or until the chicken is cooked through and the potatoes are golden.
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Meanwhile, heat the remaining oil in a sauté pan or large saucepan over a high heat. Add the peppers to the pan and cook for 8-10 minutes, stirring regularly, until softened. Reduce the heat to medium-low, stir in the onion and garlic with a pinch of salt, then cook for a further 5 minutes. Add the remaining 5 teaspoons of paprika and cook for 2 minutes, stirring, until fragrant. Stir in the passata and sugar, bring to the boil, then reduce the heat and bubble gently for 15 minutes.
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Once the sauce has thickened, stir in the soured cream until combined. Divide the chicken legs and potatoes among serving plates, then generously spoon over the paprikash sauce. Sprinkle with chopped parsley, if liked.
