How to make
Wash and dry the chicken legs. Season them with salt, black pepper and curry. In a deep pan, heat 1-2 tbsp oil. Braise the chicken legs, add the garlic clove as well. Pour in the broth, put a lid on and leave the dish to boil for about 25 min. or until the meat softens and some of the broth boils away.
Remove the lid, take the chicken legs out and put them in an oven dish containing a little oil. Sprinkle them with oil as well and bake at 390°F (200 °C) about 10-15 min. or until golden. In the meantime, prepare the sauce.
To the broth in the pan, add the chopped cheeses and stir well so they melt. After they boil for a few min., add the chopped tomatoes and pour in the cream.
Stir well and add the chopped parsley. Take the chicken legs out of the oven and pour the sauce over them. Return them to it for another 5 min.
For the puree, chop the carrots, potatoes and pumpkin into pieces. Boil them in salted water. Strain them and put them in a bowl. Add a little of the water in which you boiled the butter. Blend to a smooth mixture.
Pour in the cream, add the grated parmesan and continue to blend. Add salt and black pepper to taste. If it comes out too thick, add a little more water. Serve the dish garnished with the puree.
