Coxinha de Galinha

Chicken "Drumstick" Appetizer

1 lg chicken, about 3 lbs
1 bay leaf
1 medium onion
1 tsp salt
1 clove minced garlic
1 chopped tomato (without skin or seeds)
1 tbs chopped parsley
5 lg potatoes
1 egg beaten
2 ½ c of flour
bread crumbs
oil to fry

- Cook the chicken with the chopped onion, garlic salt and parsley and bay leaf. When tender, remove from broth and either add water or boil down to u cup. Save 1 tbs chopped onion to use later.
- Peel the potatoes and boil until tender. Mash the potatoes. Beat the egg and add to the potatoes. Add ½ c of the chicken broth to the mashed potato mixture and salt to taste. Add 2-3 c of flour. It should look like bread dough. Set aside.
- Remove chicken from the bones and skin and cut the chicken meat into small pieces. Thicken the other ½ c chicken broth with a little flour. Add the cut up chicken to make the filling.
- Make dough into small circles about 2 inches by 2 inch in diameter. Place a spoon full of filling on the circle and close and shape to look like a chicken leg. Roll in bread crumbs and deep fry. Insert decorated tooth pick into narrow end.