I have so very little time today that I would simply show you a few photos of this post and leave you and your imagination to handle them. However, as I’m not a heartless man, I offer you the written explanations, which might help you.
For 2 servings you need 6 chicken drumsticks, 600 grams of peas (I usually use frozen peas if it’s not their season), 5-6 champignon mushrooms and a handful of thoroughly washed spinach leaves. Salt, pepper, a bay leaf, fresh parsley, 300 milliliters of bouillon.
Clean the chicken legs at the meatless end, leave the skin on and fry them on all sides until they are brown, in a pan with a little bit of oil. After they have browned, pour some water in the pan so that half the chicken legs are covered. Put a lid on and lower the heat. Leave it to boil until the chicken legs are done (35 minutes).
Pour the bouillon over the chicken, add the peas (defrosted, of course) and the spices and put the lid back on again and the heat low. Use 5 minutes to fry the mushrooms cut into not too thin chunks/slices, sauté the spinach along with the mushrooms and a pinch of salt. Turn off the stove and place the food on the plate. Remove the skin from the chicken legs before serving them, as it has already done its job (contributed to the flavor to the fullest) and, since it isn’t quite esthetic, it may not be to everyone’s liking. Of course, if you enjoy it, nobody can force you to feed it to the cat.
That’s my story for today.