Grilled Chicken Legs with Peppers and Potato Salad
Ingredients
- For the potato salad
- 800 grams festkochende potatoes
- salt
- 2 shallots
- 100 milliliters Beef broth
- 4 Tbsps White vinegar
- 1 ½ tsps hot Mustard
- 1 Red Bell pepper
- 1 green Bell pepper
- ½ bunch Chives
- also
- 12 Chicken thigh
- freshly ground peppers
- olive oil (for brushing)
- 4 Tbsps olive oil (for the salad)
- mint (for garnish)
Preparation steps
Rinse the potatoes and cook for 25-30 minutes in boiling salted water.
Meanwhile, peel the shallots, finely chop and bring the broth and the vinegar in a pot to boil. Simmer shallots 5 minutes until soft. Stir in the mustard and remove the liquid from the Dutch oven.
Rinse the peppers, cut off the top of the peppers, remove the seeds and white membranes and cut the red pepper into thin rings and the green pepper into thin strips. Rinse the chives, shake dry and cut into rings.
Rinse the chicken quarters, pat dry, season with salt and pepper, brush with oil and cook for 10-15 minutes turning occasionally on a hot grill.
Drain, the potatoes, let evaporate, cut into bite-size pieces and mix with the hot broth. Let stand 15 minutes, mix in the peppers, chives and the oil, and serve with mint leaves on a plate. Serve with the grilled chicken quarters.
