When I don’t want to overfeed my guests but I’d still serve portions enough for everyone, I prepare chicken drumsticks.
It is known that whole chicken legs can make a big portion. Family members of guests at the table often leave some leftovers on the plate because it is too much for them.
In such situations, drumsticks are the best choice. You can prepare more and if someone wants to have a second helping 🙂
When it comes to cooking time, drumsticks cook much faster than legs, so you can also save a little time.
If you decide to try this recipe, I encourage you to share photos in the Comment section.
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Bon Appetit 🙂
Cut the bacon into cubes. Put it in a pan and lightly fry until crispy. Add the chicken drumsticks and sunflower oil. Fry for 5 minutes until the chicken skin is fried. Then, add sliced forest mushrooms, salt, pepper and onions. Fry for 3-4 minutes then add white wine. Continue frying until half of the wine evaporates. Afterwards, add water and cream.
Boil for a few minutes before placing it into a casserole. Cover the dish with a lid or an aluminum foil. Bake at 180 degrees Celsius for 30 minutes. After removing from the oven, sprinkle with freshly cut parsley.
Forest mushrooms can be replaced with Portobelo mushrooms.
Instead of dry wine, you can use semi-sweet wine.
You can serve the drumsticks with spinach potatoes as an addition. Rice, groat or sweet potatoes go just as well with them.
Do you like chicken? If yes, try our recipe for Chicken kebabs.
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