Chicken Drumsticks Baked with Potatoes and Cabbage, with Sour Cream
by Editorial Staff
The simplest ingredients make the perfect meal for a family dinner. You will need a little time to put the food in a baking dish, and in an hour you will find a fragrant casserole of two types of cabbage (white and cauliflower), potatoes, and chicken meat.
Cook: 20 minutes
Servings: 8
Ingredients
- Chicken drumsticks – 1 kg (8 pcs.)
- Potatoes – 600 g
- White cabbage – 500 g
- Cauliflower – 200 g
- Sour cream – 500 g
- Dried rosemary – 1 sprig
- Vegetable oil – 1 tbsp
- Ground black pepper (or a mixture of peppers to your taste) – 1/2 teaspoon
- Salt – 1 teaspoon
- For filing:
- Fresh parsley – to taste
Directions
- Wash your shins under cold running water and pat dry with a paper towel. Disassemble the cauliflower into inflorescences. Remove the top leaves from the white cabbage.
- Finely chop the white cabbage with a knife. Grease a baking dish with vegetable oil and put a layer of white cabbage in it.
- Lay the chicken drumsticks on top. Divide the rosemary sprig into several pieces and place it between the legs.
- Add salt and black pepper (or pepper mixture). Spread the cauliflower between the chicken pieces.
- Turn on the oven to heat up to 200 degrees. Peel the potatoes and cut into semicircles 3-4 mm thick.
- Place the sliced potatoes on top of the chicken. Season the potatoes with salt. Apply sour cream all over the potatoes.
- Bake the chicken with cabbage and potatoes, under sour cream, in a preheated oven for 1 hour.
- Place baked chicken drumstick, two types of cabbage and potatoes on a serving plate. Garnish with fresh parsley leaves. The light aroma of rosemary, tender chicken and juicy vegetables – a great dish turned out!
Bon Appetit!
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