John Myers
Contents
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Ingredients
- 4 Chicken legs, approx. 160 g each
- 1 packet Cheese and cream sauce, in a tetrapack
- 300 g Cauliflower, frozen product
- 250 g Fast cooking rice
- 1 bunch Chives
- 1 Onion
- 50 g Bacon cubes
- 1 tbsp Mustard
- Salt pepper
- 2 tbsp Oil
Instructions
- Wash and pat the chicken drumsticks. Peel and finely dice the onion. Mix the onion and bacon cubes with the mustard and brush under the skin of the chicken legs. Season the legs with salt and pepper.
- Heat the oil in a large pan and fry the legs in it. Pour in the cheese-cream sauce and 100 ml of water and cover the chicken drumsticks for about 25 minutes over a low heat.
- In the meantime, cook the cauliflower and rice in salted water according to the instructions on the packet, mix both. Cut the chives into fine rolls and fold in. Serve the chicken drumsticks with cauliflower rice.
- Lamb's lettuce with bacon and croutons tastes good with it.
Nutrition
Serving: 100gCalories: 364kcalCarbohydrates: 1.3gProtein: 8.5gFat: 36.7g
