Fried chicken legs with potato wedges

Ingredients for 4 people

• 12 chicken drumsticks (or your favorite parts of the chicken)
• 2 large spring onions, roughly chopped
• 500g mushrooms, roughly chopped
• 800g potatoes
• 1 can full-fat coconut cream
• 1 dl chicken broth
• 4 tbsp Rotisserie Chicken Rub
• 1 dl olive oil
• salt to taste

preparation

1. Add some olive oil to a frying pan and fry the onions and mushrooms.
2. While the onions and mushrooms are sautéing, cut the potatoes into wedges, place them in an ovenproof dish and drizzle with olive oil. Mix the onions/mushrooms with the potatoes in the baking dish.
3. Place the chicken thighs in a bowl with 3 tbsp. Rotisserie Chicken Rub and olive oil. Place on the potatoes in the baking dish.
4. Bake in the oven for 30 minutes at 175 °C.
5. After 30 minutes, remove from the oven and sprinkle with the remaining Rotisserie Chicken Rub and sprinkle with salt to taste. Pour coconut cream and vegetable stock into the dish and place in the oven for another 15 minutes.
6. When the chicken is cooked through and the potatoes are soft, the dish is ready.