Chicken drumsticks with sauteed potatoes
Add a touch of gourmet to your chicken and potatoes meal by asking your butcher to French it.
1. Peel and grate the ginger, add the juice of 2 lemons, the crumbled thyme and olive oil. Salt and pepper. Pace the chicken drumsticks in an air tight container and sprinkle twith marinade. Mix well by shaking the box while it is closed and leave it in the fridge for 1 hour 30 minutes.
2. Wash the potatoes and steam or immerse in salted water. Wash the mushrooms and chop into strips.
3. Preheat the oven to 200°C (th.6/7). Fry the smoked bacon in a large non-stick pan and set aside. Peel the onions, cut into slices and melt them over low heat in the same pan.
4. Place the chicken drumsticks on an oven rack with a cooking sheet under Move the oven rack to the highest position in the oven and bake for 30 minutes. Turn the chicken regularly while baking.
5. When the potatoes have cooked, peel them and cut into slices. Melt 40 g of butter in a pan with the onion, add the potatoes. Leave them to brown over moderate heat while stirring. In another pan, fry the mushrooms over high heat with oil and the rest of the butter.
6. Finish cooking the chicken on the grill position. Add the mushrooms and sauteed potatoes in the pan, season to taste. Serve with the chicken drumsticks.
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