Crispy chicken drumsticks

Ingredients for 4 servings:

• 1 peas and carrots, frozen
• 4 g chicken leg(s)
• e.g. salt and pepper
• Paprika powder, sweet
• 200 g potatoes
• 1 bell pepper(s), red
• 1 small head of iceberg lettuce
• 1 tbsp butter or margarine
• 3 tbsp mayonnaise, salad
• 1 cup yogurt, skimmed milk
• 1 tbsp mustard, medium hot
• 1 small bunch of parsley, for garnishing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Thaw the peas and carrots. Meanwhile, wash the drumsticks and pat dry. Rub with salt, pepper, and paprika. Place the drumsticks on an oiled baking sheet and cook in a preheated oven (electric stove: 200°C/gas mark 3) for about 45 minutes. In the meantime, peel, wash, and dice the potatoes. Cook in boiling salted water for about 10 minutes. Wash and trim the bell peppers, and cut into thin strips. Wash and trim the iceberg lettuce, and cut into small pieces. Sauté the peas and carrots in hot fat for about 10 minutes. Mix with the diced potatoes and bell pepper strips. For the sauce, mix the mayonnaise and yogurt until smooth. Season to taste with salt, pepper, and mustard. Line a platter with iceberg lettuce. Place the vegetables on top and pour half of the sauce over them. Arrange the chicken drumsticks on top. Garnish everything with some parsley and serve the remaining mustard sauce separately.