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
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