Chicken legs in potato crust
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Peel the potatoes, cut them into pieces and boil them in salted water for 30 minutes.
The legs are cleaned, washed and sprinkled with chicken seasoning.
Put the oil in a frying pan, put the garlic cloves and the thighs, which are browned on both sides for a few minutes. Garlic cloves are removed and discarded.
Peel an onion, wash it and finely chop it.
Remove the thighs on a plate and put the onion in the same oil until it softens and set aside.
Drain the potatoes (do not throw water) and pass.
Add salt, pepper, egg, oregano and boiled water if it is too hard.
At the end, add over the potatoes and onions, seasoned with oil and mix well.
In a tray greased with butter put a layer of puree, put the browned pulp, and cover with mashed potatoes.
Put a few slices of tomato on top and put in the oven for 30-40 minutes until nicely browned.
It is eaten hot with sour or salad.