Roasted Chicken Thighs With Paprika Sauce And Elbow Macaroni
By chef Leonhard Wenzel
Roasted Chicken Thighs With Paprika Sauce And Spaetzle 🍗🫒 A hearty and delicious meal full of aromatic paprika sauce, ideal for a family dinner or more festive occasions.
- 1 h
- total
- Easy
- level
10 min prep · 50 min cook
What you will need
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Whole Chicken Legs 1 pcs -
Ground Paprika 0.5 tsp -
Vegetable oil 0.5 tbsp -
Onion 0.5 pcs
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Double Cream 100 ml -
Elbow Macaroni 50 g -
BBQ spices 0.5 tsp
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Steps to cook
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Ingredient Preparation. Prepare all ingredients and preheat the oven to 200°C with top and bottom heat. Prepare a baking sheet or baking dish ✨
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Preparation And Seasoning Of Chicken Thighs. Pat the chicken thighs dry with a paper towel. Place them in the prepared baking dish, sprinkle with grilling seasoning and salt, drizzle with oil.
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Roasting Chicken Thighs. Add a little water to the thighs and roast in the preheated oven at 200°C (top and bottom heat) for 35-45 minutes until golden and cooked through. While roasting, prepare the sauce.
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Onion Preparation. Chop the onion finely.
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Sauteing Onion And Paprika. Saute the onion in a little fat over medium heat for about 2-3 minutes until translucent. Sprinkle in the ground paprika and briefly let it bloom, about 30 seconds.
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Preparation Of Paprika Sauce. Pour in the sour cream, stir and briefly simmer over low heat for about 2-3 minutes to create a creamy paprika sauce.
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Preparation Of Spaetzle. Cook the spaetzle in salted water according to package directions and drain.
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Final Sauce Preparation. Add the pan drippings (juices) from the chicken to the paprika sauce and stir.
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Serving. Serve the roasted chicken thighs with spaetzle and paprika sauce. Garnish with fresh herbs, such as parsley 🍽️
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