John Myers
Pumpkin and Potato Chicken Drumsticks
The perfect pumpkin and potato chicken drumsticks recipe with a picture and simple step-by-step instructions.
- 3 Chicken legs
- 1 small Hokkaido pumpkin
- 500 g Small potatoes
- 3 stem Rosemary
- 2 Garlic cloves
- 4 tablespoon Olive oil
- Salt
- Pepper
- 1 tablespoon Flour
- 250 ml Poultry broth
- Brush the peel off the potatoes, cut in half, remove the seeds from the pumpkin, cut into cubes, remove the rosemary needles from the stems, chop them, peel the garlic and cut into small pieces.
- Wash the chicken drumsticks thoroughly, pat dry, place in a large bowl, add the potatoes, garlic and the pumpkin.
- Mix the rosemary needles with the oil, salt and pepper and pour over the chicken, potatoes and pumpkin and mix everything well – let it steep a little.
- Heat a little oil in a pan and fry the chicken legs on both sides.
- Place the potatoes and pumpkin in a large roasting pan and top with the chicken drumsticks.
- Put the flour in the pan, toast briefly and deglaze with the poultry stock and pour over the vegetables.
- Now put it in the warm oven for about 30 minutes.
- Make a cooking test, prick the chicken – if the meat juice is clear, it is done.
- I wish you bon appetit; 🙂
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