- 8 whole chicken legs
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 4 slices of thick-cut bacon, cut into 1-inch pieces
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 serrano chile, seeded and minced
- 1 baking potato (1/2 pound), peeled and cut into 1/2-inch pieces
- 1 tablespoon tomato paste
- 1 tablespoon light brown sugar
- 1 bay leaf
- 1/4 teaspoon dried oregano
- 1 tablespoon sweet Hungarian paprika, plus more for garnish
- 1 quart chicken stock or low-sodium broth
- 2 tablespoons sour cream, plus more for garnish
- 1 tablespoon apple cider vinegar
- Chopped dill, for garnish
- Buttered egg noodles, for serving
How to make this recipe
- Preheat the oven to 400°. Cut the excess skin from the chicken legs and reserve. Arrange the chicken legs on a rimmed baking sheet, skin side up, and season with salt and pepper. Roast for about 25 minutes, until well browned.
- Meanwhile, in a large enameled cast-iron casserole, heat the olive oil. Add the bacon, onion, garlic, serrano chile and the reserved chicken skin; season with a generous pinch each of salt and pepper. Cook over moderate heat, stirring occasionally, until the onion is just starting to brown, 10 to 12 minutes.
- Add the potato, tomato paste, brown sugar, bay leaf and oregano to the casserole. Stir in the 1 tablespoon of paprika and cook over moderate heat for 7 minutes, stirring occasionally. Add the stock and bring to a simmer. Add the chicken legs and cook over moderately low heat until the chicken is white throughout, about 25 minutes.
- Transfer the chicken to a platter and tent with foil. Remove and discard the bay leaf, then ladle the stock and vegetables into a blender or food processor. Add the 2 tablespoons of sour cream and the vinegar and puree until smooth; season the sauce with salt and pepper. Pour the sauce over the chicken and garnish with paprika, sour cream and dill. Serve with buttered egg noodles.
Berried Pinot Noir: 2009 Woodenhead Russian River Valley