Chicken drumstick - II

Chicken drumstick - II
ingredients:
4 large or 10 small thighs , skin off
broth :

Cooking thighs with broth , carrots, celery , onion, tomato , cored garlic , parsley and chives, 1 bay leaf , salt. Once cooked, remove the bay leaf
mass:
4-6 large potatoes boiled in shell
1 or 2 eggs
½ cup (tea ) milk
1 cup (tea ) of wheat flour or necessary
How to Prepare :

Cook the potatoes , peel and knead .

Mix all ingredients , except egg laying after the cooked pasta .

Lead to heat stirring constantly until unstick the bottom of the pan .

Is a hard ball, he can no longer move.

Once the dough has cooled place the egg, mix well .

Roll the dough very thin on hand.

Place the filling which is a baked chicken thigh and the well seasoned well sequinha bone.

Wrap well close .

Spending in beaten egg and thread two (2 ) times flour.
Fry in hot oil , lower the heat to fry everything equally.
Place the drumsticks on paper towel to remove excess fat.
II - Option

Coxinha Plain :
If you want you can make a stew with breast already cooked , diced or shredded chicken , tomato, onion , chopped parsley with stems ,
Chicken broth green olives .
To increase the filling can add chopped cooked carrots , peas , hearts of palm .
If the filling gets too soft , dissolve a tablespoon of cornstarch ( cornflour ) in ¼ cup water .
The filling must be firm , not vasar .