1 In a Dutch oven suitable for the oven, melt your butter with a little oil, then roast your seasoned drumsticks for 5 minutes on each side.
2 Add your sliced mushrooms and 2 sliced shallots around the drumsticks, season them, pour in your cream and let it cook gently, covered, for 10 minutes.
3 Preheat your oven to 355°F (180 °C) (350 °F).
4 Meanwhile, put your washed lentils in your cold stock, add your bay leaves and the shallot cut in half, cook for 20 minutes after it comes to a boil.
5 Put your chicken Dutch oven in the oven for 20 minutes of cooking.
6 Remove your drumsticks one by one and drain them, then skim a little fat from the top of your preparation, blend it and taste for seasoning.
7 Check if the lentils are cooked, drain them by removing the bay leaf and shallot, season and drizzle with a little olive oil.
Finishing : On warm plates, arrange your 2 chicken drumsticks on one side and your red lentils on the other, topped with shavings of Cantal cheese.
*For poultry stock, if you don't have any, try to find the Ariake brand, favored by Joël Robuchon, it's just perfect.
*As for the red lentils from Camargue, they're sold everywhere, for example under the Gallo brand, also well known for the quality of its rice.
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