Wild Garlic Potatoes with Chicken in Egg Coat

For the wild garlic potatoes with chicken, finely slice the peeled potatoes on a cucumber slicer and mix with the wild garlic. Layer in a medium sized baking dish.

Mix the milk with the spices and cheese and pour over the potatoes, cover with the butter flakes. Bake in the preheated oven at 180 °C on the middle shelf until golden brown, about 40 minutes.

Let stand a bit before serving so that the casserole firms up a bit. While the casserole is in the oven, bone the chicken thighs. Season the meat and roll it well in flour.

Beat eggs with a little salt and toss the thighs in them. In a 28 cm pan (there is enough room for the 4 legs) melt the butter and mix it with the oil.

At 3/4 heat of the stove put the meat into the fat. After approx. 3 minutes, pass the meat again through the remaining egg, put it back into the medium-hot fat and fry it covered for approx. 10 minutes.

If there is still egg left, pull the meat through the egg again and fry it open for 10-15 minutes. Serve with salad.

Preparation Tip:

From the back piece and the removed bones you can cook an excellent soup, so everything is utilized. The wild garlic potatoes with chicken also taste very good with chicken breasts naturally roasted.

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