Wash and pat the chicken drumsticks and fry them in a large saucepan until crispy. Let it stew in its own juice for about 45 minutes at a low temperature.
Peel the potatoes, cut into thin slices and fry in oil.
After 45 minutes add the potato slices to the meat and season with a little white pepper and salt. Stew for 30 minutes at a low temperature.
Heat some oil in a pan and make a roux with the flour. Add the water, lemon juice, vegetable stock, a little salt and the pressed garlic and bring to the boil while stirring constantly. Add the sauce to the saucepan with the chicken and potatoes and simmer for 15 minutes.
Ingredients
Print Recipe
Pin Recipe