Recipe: Chicken Drumsticks with Yellow Lemon Cream

Name: Les Pilons de poulet crème de citron jaune
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 portions
Ingredients: 18 pilons de poulet fermier; 500 g de minuscules champignons de Paris (bouchons)épluchés et bien lavés rapidement.; 1 échalote ciselée finement(grise si vous pouvez); 1 concombre de jardin ou bio; 1 litre de lait entier; 1 citron non traité taillé en tranches fines; beurre un peu d'huile; 50 g de farine; 30 cl de crème liquide(30%); quelques gouttes de jus de citron; 100 g d'olives vertes bio dénoyautées; quelques olives noires en tranches fines; sel poivre; fleur de thym (citron si possible); 1 verre de vin blanc sec (pas indispensable)ou jus de raisin; 2 cuillers a soupe de gelée de citron "yuja" (si possible).

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (3 reviews) Meat

Prep 20 min

Cook 35 min

Total 55 min

Servings 6 serv.

An inexpensive and elegant recipe

Ingredients for 6 servings

18 free-range chicken drumsticks
500 g of tiny button mushrooms (caps) peeled and thoroughly washed quickly.
1 shallot finely minced (grey if possible)
1 garden or organic cucumber
1 liter of whole milk
1 untreated lemon cut into thin slices
butter a little oil
50 g of flour
30 cl of liquid cream (30%)
a few drops of lemon juice
100 g of organic pitted green olives
a few black olives in thin slices
salt pepper
thyme flowers (lemon if possible)
1 glass of dry white wine (not essential) or grape juice
2 tablespoons of "yuja" lemon jelly (if possible).

Step-by-step directions

1 On your work surface salt and pepper your drumsticks then pass them through the flour placed on a plate and remove by tapping off the excess.

2 In a casserole dish put a large knob of butter and a few drops of oil, then when it is very hot place your drumsticks in it and brown them on all sides, add your minced shallot, the thyme flowers, the lemon slices, the white wine or grape juice and let simmer gently covered for 5 minutes.

3 Preheat your oven to 180°C (Gas mark 6).

4 Then moisten your drumsticks with your milk and 30 cl of water (or stock if you have any) the 2 tablespoons of lemon jelly then bring to a boil test the seasoning then put in the middle of the oven for 35 minutes of cooking.

5 Meanwhile we will take care of the garnishes:
In a saucepan pour 30 cl of liquid cream a little lemon juice salt and pepper then add your mushrooms and cook covered for 5 minutes then add your olives turn off the heat while remaining covered.
Peel your cucumber then with your melon baller scoop out as many balls as you can (you will keep the rest for a small salad) then plunge them for 1 minute in boiling water and refresh them (blanch) and drain them, then add them to your mushrooms and your olives bring to a boil, then pour everything into your preparation cooking in the oven.

6 Then drain your garnish and your drumsticks and reduce your sauce by half put everything back in just to reheat then arrange your drumsticks on a round plate in a star shape, top them with lemon slices and arrange the garnish harmoniously around.
All that's left is to add a few slices of black olives which will give this lovely dish its final touch.
You may ask what is this