- 12 pieces of chicken drumsticks
- 800 g ( 2 pounds) potatoes with firm flesh
- 3 spring onions
- 2 Shallots
- 1 garlic clove, 1 sprig thyme and 1 bay leaf
- 2 Tbsp unsalted butter
- 1/3 cup dry white wine
- salt
- freshly ground Pepper
- 2 Tbsp of grain mustard or old style mustard.
Peel the onions and shallots, then chop finely.Trim the chicken drumsticks and add salt if necessary. Then color them in a hot pan 3 minutes on each side, with 2 Tbsp butter.
Deglaze with the white wine, then cover your chicken drumsticks with mustard. Add the onions, shallots, thyme, bay leaf and garlic. Pour 1/2 glass of water, cover and cook for 30 minutes over low heat.
Meanwhile, peel the potatoes, cut in 2 lengthwise. Then cook them in boiling water with salt for 15 minutes, then drain. After that, filter the sauce, taking care to keep the drumsticks aside and keep them on a warm place. Add 1/4 tsp cornstarch, diluted before with a little water and add 1 teaspoon mustard. Let reduce the sauce until it coats the back of the spoon. Remove from heat, stir in 3 Tbsp butter with a whisk.
Serve the chicken drumsticks and sauce, accompanied by the potatoes. Enjoy.
