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Manchons de Poulet aux Pommes de Terre Sautées |
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| Serves 4 |
Prep 30 mins |
Cooking 1h 05 mins |
Challenge |
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My rating |
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Ingredients |
For the chicken drumsticks
9-10 large drumsticks
2 sprigs fresh thyme, leaves picked
20ml olive oil
salt & pepper
2 lemons, juiced
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For the fried potatoes
500g potatoes
75g lardons or bacon cut into cubes
2 onions, sliced
300g large mushrooms
30g butter
1 tbsp olive oil
salt & pepper |
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Mix the marinade: thyme, 2 lemons and
the olive oil. Add salt & pepper. Put the drumsticks in a
hermetically sealed bag with the marinade. Shake the
sealed bag with the chicken and marinade and put in the fridge for 1h 30
mins.
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Wash the potatoes and do not
peel. Cook or steam till tender in salted water.
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Clean the mushrooms and slice
them thickly. Preheat the oven to 200C/ Fan 180C/ Gas 6.
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Fry the bacon or lardons in a
non-stick frying pan. Reserve. Peel the onions, cut into
slices & gently fry over low heat.
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Put the drumsticks on a grill
pan (grill + pan) on the highest oven shelf for 30 mins,
turning regularly.
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When the potatoes are cooked,
peel them and cut them into slices. Melt 40g butter in the
same frying pan as the onions. Cook the potatoes, turning
them from time to time until golden over a medium heat.
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In a separate frying pan, fry
the mushrooms over high heat with the rest of the
butter.
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Make sure the drumsticks are
fully cooked and serve with the onions, the mushrooms and
the potatoes.
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DAILY
DINNERS 
