Cooking Time
35 mins
Total Time
45 mins
To
7 units
Preparation
Season the chicken thighs with salt, pepper and paprika.
Bring a pan to the boil with water and boil the potatoes. Once cooked, reduce to puree.
Place the chicken thighs in a frying pan with olive oil and fry on both sides until golden. Add water and cook for about 30 minutes, let it cool. Remove the meat and reserve the bones. Remove a bit of the dough, place the bone in the middle and cover with the dough.
Coat in wheat flour, beaten eggs and breadcrumbs. Brown in a pan with hot oil and serve.
