Chicken Lollipop

Ingredients:

• 600 g Aviko Super Mash Homemade
• 4 chicken legs
• 1 onion
• 300 g (wild) mushrooms
• Olive oil for frying
• 4 quail eggs
• Panko
• 150 ml milk
• 50 g butter
• 3 tsp finely chopped chives
• 2 tsp finely chopped parsley
• 1 tsp cress

Method

Preparation: 30 minutes

• Remove the bone and skin from the chicken legs. Keep the bone. Grill the chicken meat on the BBQ or in a grill pan for 10-15 minutes until brown and cooked. Pull the meat apart with two forks or grind the meat in a blender. Let cool.
• Chop the onion. Wipe the mushrooms clean and chop finely. In a frying pan, heat 1 tablespoon of olive oil. Sauté the onion for 1 minute. Add the mushrooms and fry for 2 minutes until soft and cooked. Set aside.
• Mix the chicken meat with the quail eggs and enough panko until a firm mass is formed. Season with salt and pepper. Form 4 balls with wet hands. Insert the bone.
• Roast the chicken skin on the BBQ or in a dry frying pan until golden brown and crispy.
• Add the mashed potato to the mushroom mixture and prepare according to the instructions on the packaging. Stir in the milk and butter for an extra fluffy puree. Season with the chives, salt and pepper.
• Meanwhile, heat a generous layer of olive oil in a pan. Fry the ‘chicken lollipops’ for 3-4 minutes until golden brown and crispy. Drain well.
• Spoon the puree onto 4 plates. Place the lollipops on top and garnish with the crispy chicken skins, parsley and cress.

Tip: Fry some extra mushrooms and use as a garnish.