Add chicken and simmer over low heat for 30
minutes, uncovered. Drain thighs and cut into bite-size
pieces. Reserve broth for other use. In a mixing bowl
blend together lemon, mustard, oil, parsley, and salt and
pepper. Toss warm chicken with sauce and allow to cool.
Toss with remaining ingredients and serve on beds of Bibb
or Boston lettuce.
DRUMSTICKS WITH HERB SAUCEServes 2
When serving this recipe, take a tip from Bev Cox, a woman
who not only is responsible for many of my favorite Perdue
recipes over the years, but who is also famous for being
one of the best food stylists around. She likes to have the
garnishes mirror the seasonings, so if she had, for
example, this chicken recipe with basil in it, she'd be apt
to garnish it with fresh basil. She also believes that
garnishes should be edible. These chicken drumsticks with
new potatoes and green beans would be a simple dinner, but
sprinkle the new potatoes with chopped chives, stick a red
pepper ring around the green beans and you have something
that looks special as well as tastes special.
5 roaster drumsticks
salt and ground pepper to taste
1 clove garlic, minced
2 tablespoons olive oil
Sauce:
1/4 cup minced fresh basil, or 1 tablespoon dried
1/4 cup minced, fresh parsley
1/4 cup thinly sliced scallions
2 tablespoons white vinegar
1 tablespoon minced fresh tarragon, or 1 teaspoon dried
1 tablespoon capers
1/4 cup olive oil
Preheat oven to 375oF.
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