1 On your work surface, salt and pepper your drumsticks, then coat them in the flour placed on a plate and remove the excess by tapping.
2 In a Dutch oven that can go in the oven, put a generous knob of butter and a few drops of oil, then when it's nice and hot, place your drumsticks in it and roast them on all sides. Add your chopped shallot, the thyme flowers, the lemon slices, the white wine or grape juice and let it sweat gently covered for 5 minutes.
3 Preheat your oven to 355°F (180 °C), gas mark 6.
4 Moisten your drumsticks with your milk and 1.25 cups (30 cl) of water, or broth if you have it, add the 2 tablespoons of lemon jelly, then bring to a boil, test the seasoning and put in the middle of the oven for 35 minutes of cooking.
5 While it cooks, we'll take care of the garnishes. In a saucepan, pour 1.25 cups (30 cl) of liquid cream, a little lemon juice, salt and pepper, then add your mushrooms and cook covered for 5 minutes. Add your olives and turn off the heat while keeping it covered. Peel your cucumber, then with your Parisian melon baller, make as many balls as you can, you'll keep the rest for a small salad. Plunge them for 1 minute in boiling water and refresh them (blanch) and drain them. Then add them to your mushrooms and olives, bring to a boil, then pour everything into your preparation cooking in the oven.
6 Drain your garnish and your drumsticks and reduce your sauce by half, put everything back in just to warm through, then arrange your drumsticks on a round plate in a star pattern. Top them with lemon slices and arrange the garnish harmoniously around them. All that's left is to add a few slices of black olives which will bring the final touch to this beautiful dish. You're going to ask me, what on earth is this yuja lemon jelly? It's a citrus fruit between grapefruit, lemon and mandarin, very rich in vitamin C, three times more than regular lemon. You can easily find it in France and Europe, for example in this Korean natural health product store in Paris which I think also sells its superb products online: www.sante-nat.fr
Help other cooks
Share a tip, your adaptation, your result. Every comment counts.