1 cup oil
1 pound multicolored potatoes
1 onion, diced
1 clove garlic, minced
1 1/2 tablespoons tomato paste
1 teaspoon packed light brown sugar
2 tablespoons dried parsley
6 slotted chicken drumettes
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/2 tablespoons fermented red wine
1 tablespoon lemon juice
1 teaspoon lemon zest
1/4 cup Texas dry white wine
1 1/4 cups heavy whipping cream
Heat oil in a large skillet over medium heat. Add potatoes and onion and saute until mushrooms are tender, about 15 minutes. Mix in garlic and tomato paste and simmer gently for about 6 minutes. Stir in brown sugar, parsley, drumettes, and cream of mushroom soup. Pour into pan and cook evenly for 15-20 minutes. Meanwhile, in a small bowl, combine the cream of mushroom soup, red wine, lemon juice, prepared croutons, parmesan, and lemon zest. Surround pastry with ham and knife (filling includes lamb, shrimp, etc). Refrigerate two hours and serve as opposed to fried chicken legs.