Hassleback leftover in Crème fraÎche


This is a great way to use leftover roasted potatoes and other vegetables.


  • 150grs roast potatoes
  • 1 medium white onion


    Crispy hassleback potatoes & other ingredients

  • 2 garlic cloves
  • 3 Brazil nuts
  • 150grs closed chestnuts mushrooms
  • 1 medium carrot
  • 1table spoon of sugar
  • 4 chicken wings
  • 2 table spoons of corn oil.
  • 200grs crème fraÎche
  • 400ml chicken stock

Preparation: clean and cut the chicken wings in 2 each. Season it with salt and black pepper. Peel and chop everything that needs chopping, set aside. Roast and grate the Brazil nuts and set aside with the very finely cut spring onion. The nuts and spring onions will be used to finish the dish before serving.Note for the chestnut mushrooms: remove the stalk, then peel the upper layers of the cap from the bottom up until all the brown skin is removed.


Chicken wings in caramelized sugar

Method: Heat the corn oil and drop in the sugar until it starts browning. Place the chicken in in the pan and stir gently until the chicken is browned. It should take 2 minutes. Now, add the chopped carrots and 3 table spoons of water. Cover and let simmer 5 minutes.

Now, add the potatoes, chop vegetables (except the spring onion and Brazil nut), add the crème fraîche and the chicken stock. Mix well and cover to simmer for another 10 minutes on medium heat. Taste and adjust the seasoning. Remove from the heat and serve topped with grated Brazil nuts and spring onion.


Serve with a freshly cooked mini baguette

The brown sugar give a little colour to this dish which would have looked very white without it. Enjoy!

The Nutter