John Myers
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Crispy Chicken Drumsticks with Stir-fried Vegetables
The perfect crispy chicken drumsticks with stir-fried vegetables recipe with a picture and simple step-by-step instructions.
Schlegel:
- 2 Chicken legs
- Poultry seasoning mix from my KB
- Rapeseed oil
- 1 Onion
- 2 Red pointed peppers
- 2 tbsp Tomato paste
- 6 small Tomatoes
- 5 leaves Chinese cabbage fresh
- 1 pinch Garlic pepper from my KB
- 1 pinch Madras curry
- 1 pinch Salt
- 1 pinch Telly cherry pepper
- 2 tbsp Sour cream 10% fat
- Parsley
Preheat the oven to 200 degrees:
- Cut the flails in half, rub with oil and season. Bake in the oven for 45 minutes. I baked them in the Actyfry, 30 minutes!
- Meanwhile, peel the onion and cut into wedges. Clean and wash the peppers and cut into strips. Wash the tomatoes, remove the stalk and dice. Clean the Chinese cabbage, cut into strips and wash.
- Heat the oil in a pan and roast the onions with paprika, then add the tomato paste and fry briefly. Add diced tomatoes and Chinese cabbage. Season with garlic pepper and salt. Fry for 5 minutes. Then add sour cream.
- Season to taste with curry and pepper. Serve the chicken drumsticks with vegetables! 🙂
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