For 4 people

Ingredients:

• 4 chicken legs, approx. 200 g each
• Salt, pepper
• 2-3 tsp sweet paprika
• 3 tablespoons oil
• 1 Hokkaido pumpkin
• 2-3 tbsp olive oil
• 1-2 tsp thyme, dried

Ingredients for the porcini mushroom cream sauce:

• 10 g dried porcini mushrooms
• 1 onion
• 1-2 tablespoons oil
• 125 ml white wine or vegetable stock
• 200 ml whipped cream
• 1 tbsp tomato puree
• 1 teaspoon sweet paprika
• Salt, pepper

Heat the Merklinger to approx. 200-250°C.

Pat the chicken drumsticks dry and rub with salt and pepper.

Mix the paprika and oil, brush the chicken pieces with it and place them skin side up in a roasting tin.

Wash the pumpkin, cut in half, remove the seeds and cut into 2 cm cubes. Mix the pumpkin cubes in a bowl with the olive oil and thyme. Season with salt and pepper.

Pour a little lukewarm water over the porcini mushrooms in a bowl and leave to soak for 10 minutes.

Place the roasting tin with the chicken drumsticks on the wire shelf in the hot Merklinger.

After 20 minutes, arrange the pumpkin cubes around the chicken legs and cook for a further 20 minutes.

During this time, make the porcini cream sauce. To do this, remove the porcini mushrooms from the soaking water and halve, quarter or cut into strips, depending on their size. 

Peel and finely chop the onion.

Heat the cast iron pan on the grill rack over the fire. Heat the oil in it and sauté the onions. Sauté the porcini mushrooms briefly. Deglaze with the wine. Pour the soaking water through a sieve. Add the cream and stir in the tomato purée. Season with salt, pepper and paprika and simmer for approx. 10 minutes.

Pour the porcini cream sauce over the pumpkin cubes and cook for another 20 minutes until the chicken drumsticks are nice and crispy.

Tip:

Serve with tagliatelle or rice.