Chicken legs stuffed with potatoes

Step-by-step recipe

Step 1:

Using scissors, carefully remove the bones from the chicken drumsticks without damaging the meat and skin.

Step 2:

Cut the potato into strips and insert them into the drumsticks in place of the bones.

Step 3:

Pour 30 ml of vegetable oil into a preheated frying pan, then add 30 grams of butter. Fry the drumsticks in the pan, then remove from the heat.

Step 4:

Cut the onion into half rings and fry in a frying pan.

Step 5:

Slice the mushrooms and add them to the pan, lightly fry, stirring.

Step 6:

Add salt, black pepper, oregano, stir.

Step 7:

Return the chicken drumsticks to the pan, pour in the cooking cream, cover and cook over medium heat for 20 minutes.

Step 8:

While the drumsticks are braising, prepare the salad. Slice two small cucumbers into half-slices and place in a bowl.

Step 9:

Dice two medium tomatoes and add to the cucumbers.

Step 10:

Cut the red onion into half rings and add to the bowl.

Step 11:

Add 20 grams of chopped parsley.

Step 12:

Add 200 grams of canned corn, salt, pepper, olive oil, pour in 20 ml of lemon juice, stir.

Step 13:

Transfer the chicken, potatoes and mushrooms to a serving plate and sprinkle with parsley.

Step 14:

Serve with salad.

Cooking tips

Choose fresh, chilled chicken drumsticks, not frozen, not too large, without visible defects or unpleasant odor.

It is better to take small champignons, so they will fry and stew better and more evenly.

Do not overcook the onion, otherwise it will be bitter and spoil the taste of the dish.