Chicken drumsticks with potatoes and mushrooms in puff pastry
We are preparing a delicious, juicy and spectacular dish for the festive table! Chicken legs in puff pastry are an original idea for serving a meat dish. Due to baking in the dough, the meat remains very juicy and tender. The dough is soaked in chicken juice and turns out very tasty and aromatic, with a crispy golden crust on the outside. Mashed potatoes with champignons serve as a kind of side dish, perfectly complementing all the ingredients.
Once you try this recipe, you will want to repeat it again and again. The combination of tender puff pastry, juicy meat and delicious potato and mushroom filling will not leave anyone indifferent.
For preparation we will use ready-made puff pastry without yeast; this will significantly save time and will not require much effort. A step-by-step recipe with photos will help you understand all the nuances of cooking. Follow the instructions and you will definitely succeed!
Ingredients for preparing chicken drumsticks with potatoes and mushrooms in puff pastry:
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Ingredients:
Puff pastry – 300 g.
Chicken drumsticks – 4 pcs.
Potatoes – 500 g.
Fresh champignons – 350 g.
Onions – 1 pc.
Milk – 50 ml.
Butter – 25 g.
Olive oil – 50 ml.
Chicken egg – 1 pc.
Salt – 1 tsp.
Seasoning for chicken – 0.5 tsp.
Ground black pepper – 0.25 tsp.
Bay leaf – 2 pcs.
Black allspice – 3 peas.
Dill – 1 bunch.
Recipe for chicken drumsticks with potatoes and mushrooms in puff pastry
Step-by-step instruction:
1. Wash the chicken drumsticks and dry them from excess moisture with paper napkins. Rub the meat with a mixture of salt and ground spices. Leave the legs at room temperature for 30 minutes to marinate the meat.
2. Place chicken drumsticks in a frying pan with heated olive oil. Fry the legs over medium heat until golden brown on all sides.
3. Peel the onions and cut them into small cubes. Place the vegetables in a frying pan with heated vegetable oil. Stirring occasionally, sauté the onions over medium heat until golden brown.
4. Wash fresh champignons and cut into small cubes. Add mushrooms to sautéed onions. Stir and continue frying the ingredients together over medium heat until the mushrooms are cooked.
5. Wash the potatoes, peel them, cut them into several parts. Place the vegetables in a saucepan and fill them with cold water. Boil the potatoes until tender in salted water with the addition of black allspice and bay leaf for flavor.
6. Drain the water from the prepared vegetables and remove the spices. Pour in hot milk, add a piece of butter. Mash the ingredients into a homogeneous puree.
7. Add champignons fried with onions and finely chopped dill to the mashed potatoes. Mix the ingredients until smooth.
8. Remove the puff pastry without yeast from the refrigerator in advance so that it defrosts and becomes elastic. On a floured work surface, roll out the dough into a layer 3 mm thick. Cut the dough into 4 squares with a side of 15 cm.
9. Place 2-3 tablespoons of mashed potatoes with mushrooms and onions in the center of each piece.
10. Place fried chicken drumstick on the mashed potato filling, as in the photo.
11. Carefully gather the edges of the dough around the chicken drumstick, forming a pouch. Tie the chicken legs in the dough with kitchen string. Place the pieces in a heat-resistant baking dish lined with parchment.
12. Wrap the chicken drumstick bones in foil to prevent them from burning in the oven. Using a pastry brush, brush the puff pastry pouches with beaten egg.
13. Place the chicken drumsticks in an oven preheated to 180 degrees. Bake them in the dough until golden brown for 25-30 minutes.
14. Before serving, remove the cooking thread from the finished products and remove the foil from the drumsticks. Serve the finished dish hot. Fresh or pickled vegetables would be a great addition.
Bon appetit!
Pay attention to chicken recipes:
Hohop – chicken with onions and pomegranate
