Chicken drumstick confit, braised white leek

with coriander       First step :

Preparation the day before :
- Prepare the leeks and red onions.
- Cut the leeks in regular pieces of 4-5 cm and slice the red onions roughly.
- Fry the vegetables in a pan with butter and olive oil, then add the powder coriander.
- When the vegetables are lightly coloured, moisten with the stock covering the vegetables, add the unrefined salt and the pepper mill.
- Put in oven under cover during 20 min at 190°C (add 5-10 min if you want them to be soft).
- Brown the chicken drumsticks in a little bit of own fat in an oven dish.
 

Second step :

When you serve :
- Set the vegetables on very hot plates with the browned chicken drumstick.
- Filter the cooking juice of the leeks, add the cream (half juice, half cream).
- Thicken the sauce with flour or maïzena.
- Pow over the leeks and serve immediately.
 

Jean Routhiau wishes you will enjoy your meal !

Advices and tricks :

Do not hesitate to turn over the chicken drumstick and baste them regularly to obtain a lovely colouring.

Do not use all the cooking juice of vegetables to make the sauce and follow the quantities of juice and cream closely.

Links towards combined products :  

Chef menu idea

Two salmon Rillettes and green salad.
Chicken drumstick confit, braised white leek with coriander
Clafoutis with fruits
 

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