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 (355°F) (Gas mark 6).
4 Then moisten your drumsticks with your milk and 30 cl (1.25 cups) 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 (1.25 cups) 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.
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