#newyear #hot
Ingredients: chicken drumsticks, onions (about 300 grams), prunes (150-200 grams), sugar, salt (or to taste)
Cooking method:
Cut off the “knob” of the bone at the shins. You do not need to do this, but this way the shins will fit more compactly into the stewpan. Fry in hot vegetable oil until golden brown.
Finely chop the onion, fry in vegetable oil until soft and golden brown. Add flour and mix well.
Prepare caramel in a separate saucepan. Add sugar, add a quarter glass of water and cook until slightly golden brown. Set aside the saucepan. Since the pan is hot, the caramel will still be boiling.
Wash the prunes. If too dry, soak in boiling water. If it is soft, then you can not do it. Cut the prunes into strips. Add to the saucepan with onions.
Pour 0.5 cups of water into the same saucepan and add caramel. This must be done while the caramel is still hot and liquid. Stir the resulting sauce. If it turns out very thick, then add more water. Salt. Put the drumsticks in the sauce so that they are completely covered with it. Close the lid, reduce heat and cook for 20-30 minutes until the meat is tender. Stir occasionally to prevent the sauce from burning.
Serve with any side dish. I loved it with mashed potatoes.