Chicken Drumsticks with Mustard and Honey
Recipe by Chef George Erotokritou
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INGREDIENTS
- 8 chicken drumsticks
- 5 tablespoons olive oil
- 20 baby potatoes (cut in half)
- 2 cups sunflower oil
- 1 tablespoon mustard (English)
- 1 ½ tablespoons honey
- 3 sprigs rosemary, finely chopped
- 5 sprigs thyme, finely chopped
- 1 teaspoon turmeric
- A little toasted sesame seeds for serving
- A few fresh coriander leaves for serving
- A little lemon zest
- Salt and pepper
METHOD
- In a bowl, place the chicken drumsticks and season them well with salt and pepper. In a frying pan, heat 3 of the 5 tablespoons of olive oil and let it get hot. Add the chicken drumsticks, skin-side down, and brown them nicely.
- Then transfer them to a large bowl and set aside. In another bowl, place the small potatoes and season them well with salt and pepper. In a deep frying pan, heat the sunflower oil well and semi-fry the potatoes.
- Transfer the potatoes with a slotted spoon to the bowl with the drumsticks. Add the mustard, honey, thyme, and rosemary to the bowl. Mix well with your hands. Transfer to a baking tray or Pyrex dish, placing the potatoes first and then the drumsticks, skin-side up.
- Sprinkle with the remaining olive oil and cover the dish with aluminum foil. Place the food in a well-preheated oven at 190°C (375°F) and bake for 45 minutes. Remove the aluminum foil and continue baking for about another 10 minutes.
- Finally, serve the dish, sprinkling it with sesame seeds, lemon zest, and fresh coriander leaves.
