Chicken legs cooked according to this recipe will not only complement a full lunch or dinner, but will also look beautiful on the festive table. Chicken legs, along with potatoes and mushrooms, are packed inside a “bag” of puff pastry and baked in the oven – the garnish is saturated with the aroma of chicken meat and spices.

Summary

Ingredients

• Puff pastry (yeast-free or yeast-free, purchased or homemade) – 500 g
• Chicken drumsticks – 6 pcs.
• Champignons (fresh or frozen) – 250 g
• Potatoes – 700 g
• Bulb onions – 1 pc.
• Cream 10% (or milk) – 50 ml
• Butter – 25 g
• Fresh thyme – 3 sprigs
• Vegetable oil (for frying) – 2 tbsp
• Bread crumbs – 1 teaspoon
• Yolk – 1 pc.
• Salt to taste
• Ground black pepper – to taste

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Instructions

1. Prepare all ingredients. Defrost the dough. Peel and boil the potatoes until tender in salted water.

   

2. Season the chicken legs with salt and pepper. You can leave them on for 20-30 minutes.
3. Heat a skillet with vegetable oil. Place the chicken legs in the pan. Fry the meat on all sides, so that the excess fat melts out and the chicken becomes a little “dry”. Transfer the chicken legs to a plate and let cool.
4. While the chicken legs are cooling down, let’s start with the filling. Cut the onion into quarters.
5. Cut the mushrooms into medium pieces so that they can be felt later in the dish.
6. In the same skillet, first fry the onion until golden brown, literally for a couple of minutes. Add mushrooms, add salt and cook over low heat until all the liquid has evaporated. Add thyme at the end and stir. (Thyme can be substituted with any seasoning you like, such as curry.

   

7. Cooked boiled potatoes with butter. Add warm cream (or milk).
8. Add the fried mushrooms, onion and thyme to the mashed potatoes.
9. Stir mashed potatoes with mushrooms until the components are combined.
10. Roll out the previously thawed dough with a rolling pin into a layer approximately 4-5 mm thick. Divide the dough into 15×15 cm squares. From the dough scraps, make small cakes and place in the center of the square. Due to this, the bottom of the bags will not tear and get wet from the filling.
11. Put about 2 tablespoon in the center of each square of dough. spoons of filling.
12. Put the chicken drumstick on top. Press the filled dough to the chicken legs.

    

13. Gather the edges of the dough up and tie with foil strips, not too tight.
14. Also close the bones of the legs with foil so that they do not get burnt. Turn on and preheat the oven.
15. Cover a baking sheet with parchment and sprinkle with breadcrumbs. Put chicken legs with potatoes and mushrooms in puff pastry on parchment. Beat the yolk and brush over the dough to brown.
16. Bake chicken legs in “bags” in an oven preheated to 180-190 degrees, about 25-30 minutes, until the dough is golden brown.
17. Chicken legs in “bags” with potatoes and mushrooms are ready. Remove the foil and serve.

    Enjoy your meal!