This time it was a lot of work for a nice dish. Ingredients: Chicken legs, mushrooms, minced meat, chicken stock, lime juice, butter, flour, potatoes, herbs to taste.

First prepare the chicken. Bring chicken stock to the boil. When it cooks add the chicken and let it boil for about an hour. Meanwhile, make small balls of the minced meat. Clean and cut the mushrooms.

Take the chicken out of the stock and put it aside to cool down. Boil the meatballs in the chicken stock. Bake the mushrooms in butter.

Clean the potatoes, cut in thin slices, not cutting all the way through. I used the airfrayer to bake them for 35 minutes, rub two times with olive oil.

Pull the cooled down chicken into small parts. Melt the butter. When melted, add the flour. When a delicious waffle smell appears, add the cooled down chicken stock to make a thick sauce. Add the chicken, mushrooms (including the liquid), the meatballs and lime juice

Season to taste and enjoy the vol au vent with hasselback potatoes!