Chicken pieces au gratin on cream pumpkin and tomatoes

Ingredients

Directions

1. 1

   Wash the meat and dab dry. Cut directly into the bone with a sharp knife from top to bottom. Remove the meat from the bone and place it on a board with the skin side facing upwards. Season with salt, pepper and paprika. Place on a fat pan and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 1 hour

2. 2

   In the meantime, clean and wash the tomatoes. Wash the pumpkin, quarter it and remove the seeds with a tablespoon. Cut the pumpkin into cubes. Wash thyme, shake dry and, except for something to garnish, pluck leaves from the stalks. Mix pumpkin, tomatoes, thyme and oil in a large bowl. Season with salt and pepper

3. 3

   Bring cream, tomato paste and stock to the boil in a small pot. Simmer over low to medium heat for 5-8 minutes. Season vigorously with salt, pepper and paprika. Remove from the stove

4. 4

   After about 20 minutes of baking time, spread the pumpkin and tomato mixture on the fat pan. After another 20 minutes pour the sauce over the vegetables and sprinkle with parmesan

5. 5

   In the meantime, peel the potatoes, wash them thoroughly and halve them depending on size. Cook in boiling salted water for about 25 minutes. Heat milk and butter in a small pot. Drain the potatoes, add the milk-butter mixture, mash with a potato masher and season with nutmeg

6. 6

   Remove the fat pan from the oven. Cut the meat into strips. Arrange mashed potatoes, meat, vegetables with sauce and chilli sprinkled on plates. Garnish with remaining thyme