Boneless chicken drumsticks

Chicken is chicken is chicken, no matter where on the bird it comes from. I use all chicken meat the same, whether from legs, wings or breast, boned or unbones, sliced whole or diced. I just adjust the cooking time accordingly.

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So just chicken pieces, I’d fry off with onions and peppers a little white wine, cream or crème fraîche on rice, or with potatoes. Add peppers if you like them, mushrooms?