Informations supplémentaires
35 min.
|
605 kcal
|
easy
|
|
Printable version
1. Cook the chicken
Preheat the oven to 425°F. Place the chicken drumsticks on a baking sheet lined with baking paper. Add 3/4 of the spices, salt, pepper and a light drizzle of oil on the chicken. Coat well. Bake in the oven for 5-8 minutes.
2. Cook the fries
Cut the potatoes into small to medium size fries. Place on a baking sheet lined with baking paper. Add a drizzle of oil, salt and pepper. Mix together. When the 5 minutes from step 1 are up, add the fries to the oven with the chicken and cook both items 25-30 minutes until browned.
3. Make the salad
Grate the carrot and cabbage. Put both in a bowl with the mayonnaise to taste, 1 2P | 2 3P tbsp. of cider or white vinegar, 1 2P | 1.5 3P tsp. of sugar, salt and pepper. Mix.
4. Make the sauce
Place the demi-glace in a small saucepan with the remaining spices and 1 2P | 1.5 3P cups of water. Bring to a boil then reduce the heat to medium and cook for 5-7 minutes until the sauce thickens a bit. Add pepper to taste.
5. Plate your dish
Serve the chicken drumsticks with the sauce, fries and coleslaw.
Bon appétit!
6unitChicken Drumstick
100gSliced green cabbage
2unitCarrot(s)
500gYellow Potato(es)
2unitMayonnaise
25gDemi-Glace
14gSpice Mix (smoked paprika,mustard powder,onion powder)
What you need
sheet pan, bowl, box grater, saucepan, whisk
605 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
54g
18%
fat
18g
28%
cholesterol
226mg
75%
fiber
8g
32%
protein
56g
saturated
4g
20%
sodium
865mg
36%
sugar
7g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg