Summary

Ingredients

• 2 chicken legs
• 2 teaspoons chicken seasoning
• 500 g potatoes, floury cookin
• 200 g peas, canned
• 4 medium onion (s)
• 100 ml milk
• 50 g butter
• 3 teaspoons salt
• 1 teaspoon pepper
• 1 pinch (s) nutmeg

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Instructions

1. Peel the potatoes, cut them into small cubes and put them in water to prevent them from browning. Wash the potato cubes and cook in a saucepan with well salted water for about 30 minutes.
2. Season the chicken legs. Peel the onion and cut into small cubes.
3. Fry the chicken legs all around in a pan with oil. Take the chicken legs out of the pan and sauté the onion cubes in the same pan until translucent. Add the chicken legs again and finish frying with the onions.
4. Bring the peas to a boil in another saucepan.
5. Pour off the potato cubes and process into a puree with the milk and butter. Stir in the peas and season with pepper, salt and nutmeg.
6. Arrange the chicken legs with the puree and onions and serve.