Chicken Drumsticks With Corn Flour Porridge

Ingredients:

For 2-3 servings:

• 4 chicken breasts
• 1 carrot
• 1 onion
• 1 stalk of celery
• Salt
• Peppercorns

For the porridge:

• 2 tablespoons butter
• 3 tablespoons corn flour
• 1/2 teaspoon sweet red pepper powder
• chilli powder (optional)
• 1/2 teaspoon nutmeg (optional)
• Freshly ground pepper
• 2-3 cloves of garlic, finely chopped
• 1 tablespoon full of chopped nuts

Method:

1. In a saucepan, combine the chicken thighs with the onion, carrot, celery, salt and pour 1.5 litters of water.
2. Put to simmer over medium heat until the meat is simmering.
3. Once boiled, place the thighs in a casserole with 1 cup of coffee from the boiling liquid and place in the preheated oven at 200 ° C.
4. Meanwhile drain the juice from the vegetables. Melt the butter over low heat and fry the flour over low heat, stirring constantly until it becomes light brown.
5. Add the sweet pepper powder, mix and then gradually add the boiling liquid, stirring constantly so that no grains form. Stir until it starts to thicken.
6. Add nutmeg, chilli peppers, minced garlic, nuts and mix.
7. Put the porridge in the casserole and put it back in the oven until the thighs have turned cheeks and become creamy on top, about 25 min.