Baked Chicken with Peppers and Creamed Potatoes

Chicken:

1. Wash the chicken drumsticks in cold water, dry them and cut them in the joint. Pepper and salt well all around. Prepare 3 flat, larger vessels. Whip the cream almost until stiff. Crumble the corn flakes. Fill the first bowl with flour on the left. Beat the eggs in the 2nd, middle bowl, stir and fold in the whipped cream. Lightly pepper and salt. Scatter the breadcrumbs and the crumbled cornflakes into the 3rd, right-hand bowl and mix well.
2. Preheat the oven to 200 ° top / bottom heat. First turn all the chicken parts in the flour, then knock them off again. Then turn the egg thoroughly all around and then roll in the breadcrumbs. Press the breading a little firmly with your hands. Fill two larger pans approx. 5 mm high with oil and let them get hot. Fry all the chicken pieces all around until golden brown and crispy, reducing the heat a little. Remove from the oil and place on the grid in the oven. Slide in the tray underneath to drain. Cooking time approx. 30 – 35 minutes. Use a thermometer to be on the safe side. Core temperature should be at least 75 °. Legs must be cooked through on the bone but still juicy.

Potatoes:

1. Peel all potatoes. Except for the two extra potatoes, cut all the others into approx. 1.5 cm cubes. Keep the cubes and 2 whole potatoes in cold water until you are ready to use them. Peel the onions and cut into small cubes. Skin the garlic, finely chop.
2. Sweat the onion and garlic in the oil. Add the thyme, paprika and tomato paste and sauté briefly. Salt, pepper, deglaze with the stock and add the potatoes. Simmer on a low heat until the potatoes are almost soft. Pour in the cream and finely grate the two whole, peeled potatoes. Mix everything well, season again with pepper, salt and a little sugar and let it cook.
3. We had a cucumber salad with it …………. and it was läääääääääääcker …..