Stuffed Chicken Drumsticks

Last Updated on October 16, 2024

Boneless chicken drumsticks filled with carrot, zucchini and celery sticks, fried and then sauteed until tender, served with cream sauce prepared from the fat.

Ingredients:

Rule for 4 servings: 8 pcs of chicken drumsticks 8 pcs cookies 3 pcs small zucchini 2 pcs stems of celeriac 300 ml sweet cream 250 ml dry white wine 2 teaspoons mustard 1 tsp brandy 60 g butter salt

Procedure:

1. Cut the skin from the joint of each chicken drumstick (thigh), separate the bone from the meat so that it is inside out and remains whole, then turn the meat back over
2. Remove the finished meat, keep warm, pour the cream and brandy into the broth, add the mustard and boil everything for a while, add salt to taste
5. Serve individual portions of stuffed drumsticks with cream sauce.