Pineapple Chicken Legs with Potato Salad
- For the salad
- 500 grams waxy potatoes
- 350 grams Celery
- 1 Red onion (finely chopped)
- 50 grams stuffed Olives (thinly sliced)
- 150 grams Yogurt (0.1% fat)
- 150 grams Sour cream
- 2 tablespoons Wine vinegar
- 3 tablespoons vegetable oil
- freshly ground peppers
For the salad: Scrub the potatoes thoroughly and cook in boiling salted water for 20 minutes, until fork-tender.
Rinse the celery, trim and cut into thin slices.
Peel the potatoes and chop. Mix with the celery, olives and chopped red onion.
Whisk the yogurt, sour cream, vinegar and oil together, season with salt and pepper and toss with the potato salad.
For the chicken: Season the chicken with salt and pepper. Melt the butter in a large frying pan and sear the chicken on all sides. Add the chopped onions and pineapple and sauté briefly. Add the chicken stock and white wine then transfer to a preheated oven (180°C) (approximately 350°F) to braise for 35 minutes, basting occasionally.
Remove the chicken legs from the pan and keep warm.
Reduce the pan juices, if necessary, and season with salt and pepper.
Arrange the chicken legs and potato salad on serving plates and drizzle with the sauce.