Ingredients For the drumsticks 5 chicken legs with skin on
¼ - ½ cup cheese, grated
1 egg, beaten
¾ packet French onion soup
2 rashers of short cut bacon, chopped
3 tbsp plain flour
1 cup cornflakes, crushed
For the potato cakes 30 g butter
4 cloves garlic, sliced or crushed
Bit of sage
850 g potatoes, thinly sliced
½ cup cream
Bit of thyme
½ cup cheese, grated
Method For the drumsticks
Preheat the oven to 190°/170° fan forced.
Loosen the skin around the legs of the drumsticks.
Put the bacon and cheese in a bowl and mix to combine.
Put the crushed cornflakes and soup mix in a bowl and mix to combine.
Push the bacon mixture under the chicken skin, and press the mixture evenly around the legs.
Put the drumsticks into the flour, dip into the beaten egg, and then coat with the cornflakes/soup mixture.
Place either on a lightly greased tray or on baking paper on a tray (if you prefer less washing up).
Bake for about 40 minutes depending on the size of the drumsticks.
For the potato cakes
Melt the butter and put it into the muffin pan. I was lazy and used an olive oil spray but butter is probably a better option with the potatoes.
Combine the potato, garlic, cream and herbs in a bowl. Add some pepper and a bit of salt (potatoes need a bit even though they will have cheese over them)
Place some of this mixture evenly into the 12 cup muffin pan.
Sprinkle with the grated cheese.
Bake in the same oven as the drumsticks for about 35 - 40 minutes, or until they turn brown and are cooked through.
Allow to stand for a few minutes before taking out of the muffin pan and putting onto the plates.
Add the chicken drumsticks to the plate and serve with a salad, broccoli or tomatoes.