Chicken drumsticks in butter and thyme, scallion

Last Updated on December 7, 2024

An overnight marinated chicken drumsticks, baked in the oven in butter, seasoned with thyme, among other things, served with Old Bohemian choulet.

Ingredients:

8 pcs of chicken drumsticks 4 pcs fresh thyme sprigs 100 g butter 2 tbsp oil 1 tsp sweet ground paprika 1 tsp dried thyme 1 tsp crushed cumin water for stirring salt For shawlette: 200 g of peas 150 g of grits 100 g English bacon 3 tbsp fat 2-3 pcs garlic cloves 1 pk onions Mayonnaise water pepper

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salt

Procedure:

Add the spices to the oil, mix and rub the seasoned oil into the meat, then place the drumsticks in a resealable box, add fresh thyme and let marinate overnight in the refrigerator

The next day, put the chicken meat in a baking dish with salt and thyme, add 80 g of butter, pour 200 ml of water, cover and put in an oven heated to 180 °C

Bake for 60 minutes, basting with the fat during baking, possibly basting with water as needed, then remove the lid, increase the oven temperature to 200 °C and bake until coloured, about 20-30 minutes, basting again with the fat

When the meat is soft, add the rest of the butter and turn off the oven

Serve the chicken legs on a pile of choulet, as an additional side dish you can serve for example pickled cucumber.

Preparation of choulet:

Cook the peas, which have been washed and soaked the day before, in another pot cook the groats

Stir the drained legumes together, add salt and pepper, marjoram, garlic and onion fried in lard together with cubes of browned English bacon

Mix well and place the mixture in a greased baking dish

Bake the dish in an oven heated to 180 °C.

Note:

Photo: Naďa Indruchová

scallion