Chicken legs with blue cheese sauce

Table of contents:

Chicken legs with blue cheese sauce
Chicken legs with blue cheese sauce


  • 10 chicken legs
  • 3 tablespoons barbecue sauce
  • 1 cup tomato puree
  • 2 tablespoons white or balsamic vinegar
  • 2 tablespoons Worcestershire sauce
  • 250 g sour cream
  • ½ cup mayonnaise
  • ½ cup crumbled blue cheese
  • ½ teaspoon red chili pepper
  • pinch oregano


Place the drumsticks in the multicooker. In a bowl, mix the barbecue sauce, tomato paste, vinegar and Worcestershire sauce. Stir and pour over the drumsticks. Close the machine and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

Meanwhile, prepare the sauce. Mix together the sour cream, mayonnaise, blue cheese and red pepper. Cover the bowl with the sauce and set aside. When the chicken is done, use the rendered juices and fat in the multicooker pan to finish the sauce. Add them to the blue cheese mixture and stir vigorously with a wire whisk.

Serve the legs together with the sauce in a separate melting bowl.

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