Summary

Ingredients

• 4 chicken legs
• 8 large mushrooms
• 8 slices bacon (smoked belly, breakfast bacon)
• 6 shallot (s)
• 4 clove (s) garlic
• 12 small potato (s), new
• 125 ml chicken broth
• 3 tablespoon clarified butter
• 1 tablespoon cornstarch
• salt and pepper
• possibly parsley

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Instructions

1. Rub the chicken drumsticks with salt and pepper. Let the clarified butter get hot in a saucepan. First fry the bacon in it until crispy and remove it. In the same saucepan, fry the chicken drumsticks and the quartered mushrooms one after the other and remove them again.
2. Now fry the peeled, not chopped potatoes and shallots in the saucepan. After this color has taken off, briefly fry the garlic cloves, which are also not crushed. Deglaze with the chicken stock. First place the chicken drumsticks on the potatoes and shallots and on top of them the mushrooms. Spread the fried breakfast bacon slices over the top.
3. Cook in the closed casserole for 50 minutes at 180 °. Mix the cornstarch with cold water. So that the liquid bind. Serve immediately.
4. Sprinkle with a little chopped parsley if necessary.