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1
Preheat the oven to 400.
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2
Cut the excess skin from the chicken legs and reserve.
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3
Arrange the chicken legs on a rimmed baking sheet, skin side up, and season with salt and pepper.
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4
Roast for about 25 minutes, until well browned.
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5
Meanwhile, in a large enameled cast-iron casserole, heat the olive oil.
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6
Add the bacon, onion, garlic, serrano chile and the reserved chicken skin; season with a generous pinch each of salt and pepper.
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7
Cook over moderate heat, stirring occasionally, until the onion is just starting to brown, 10 to 12 minutes.
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8
Add the potato, tomato paste, brown sugar, bay leaf and oregano to the casserole.
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9
Stir in the 1 tablespoon of paprika and cook over moderate heat for 7 minutes, stirring occasionally.
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10
Add the stock and bring to a simmer.
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11
Add the chicken legs and cook over moderately low heat until the chicken is white throughout, about 25 minutes.
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12
Transfer the chicken to a platter and tent with foil.
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13
Remove and discard the bay leaf, then ladle the stock and vegetables into a blender or food processor.
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14
Add the 2 tablespoons of sour cream and the vinegar and puree until smooth; season the sauce with salt and pepper.
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15
Pour the sauce over the chicken and garnish with paprika, sour cream and dill.
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16
Serve with buttered egg noodles.
