Chicken hammers with sauce

Chicken hammers with sauce

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The hammers are washed well, cleaned of skin and greased with the mixture made of honey and Dijonnaise sauce. Then place in a yena bowl in which 1 tablespoon of oil has been put, season with salt, pepper and paprika to taste.

The cleaned mushrooms are cut into 4 each and added over the meat with lemon juice. Pour a little water, 100ml and put in the oven heated to 230gC for 40 minutes.

Meanwhile, prepare the sauce: Put the oil in a saucepan to heat, then add the flour and gradually add the hot chicken soup and mix well so that no lumps form. Season with salt, pepper and garlic powder. Let it boil at simmer for 5 minutes, then add the cream and leave for another 2 minutes.

Remove the hammers from the oven after 40 minutes and add the sauce, leave in the oven for 15 minutes. Serve with a garnish of natural potatoes

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