Potofe
Description
For me, the most delicious part of this dish is the sauce-broth. That's why croutons are an essential component. It's the combination of the sauce and croutons that fully brings out the flavor.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Peel the carrots and onion, then cut into large pieces.
- 3
Step 3
Season the chicken drumsticks with salt, add rosemary, pepper, garlic, and a few drops of vegetable oil. Rub the mixture in and let it marinate.
- 4
Step 4
In a pan, sauté the vegetables with 35 grams of butter.
- 5
Step 5
As soon as the vegetables are covered with a golden crust, transfer them to a deep ceramic pot.
- 6
Step 6
In the same skillet, sauté the chicken drumsticks with 35 grams of butter.
- 7
Step 7
Add the vegetables to the seared drumsticks.
- 8
Step 8
Add the chopped parsley and wine. Cook over heat until the liquid has evaporated.
- 9
Step 9
During the evaporation process, stir the contents of the pan several times.
- 10
Step 10
Transfer the drumsticks and vegetables to a casserole dish, add bay leaf, rosemary, pepper, and water, making sure the water does not rise above the level of the chicken. Cover the dish with a lid and place it in a preheated oven at 180 degrees for 30 minutes.
- 11
Step 11
While the patate is cooking, prepare the croutons. Slice the baguette into pieces and spread a thin layer of butter on them.
- 12
Step 12
Grill until browned.
- 13
Step 13
Rub the fried croutons with garlic.
- 14
Step 14
The croutons are ready.
- 15
Step 15
Potofe is ready.