Potato Gratin with Chicken Leg

For the potato gratin with chicken drumstick, bring water to a boil with bay leaf, rosemary and juniper. Place the chicken drumsticks in the boiling broth for about 5 minutes, remove and wrap with bacon. Cover the tip of the drumstick with aluminum foil. Mix the chives with cream, nutmeg, pepper, salt, chili and cheese. Cut the peeled potato into very thin slices and mix with the Cremfino Mix. Grease the mold with some butter and preheat the oven to 200° C. In the large mold, spread the chicken drumsticks so that the tips of the drumsticks stick out and fill all around with the potato slices. Cut the lemon into very thin slices and spread them on the gratin. Finally, add pieces of butter over the lemon and a little cayenne pepper on top. Bake the gratin in the oven for about 45 minutes.

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