French-Style Chicken Drumsticks
Main Dishes • Author's
Description
You can substitute vermouth with white semi-sweet wine, but in that case, you don't need to add half a lemon while stewing the chicken. Steamed potatoes make a great side dish.
Ingredients
- Lemon ½ piece
- Chicken Drumstick 5 pieces
- Onion 1 piece
- Herbs to taste
- Paprika 2 teaspoons
- Salt to taste
- Ground Black Pepper to taste
- Butter 0 oz
- Meyer Lemon Juice 2 tablespoons
- Sour Cream 5 oz
- White Vermouth 4 tablespoons
- Whole egg 2 pieces
Step-by-Step Guide
Step 1
In a pot, melt the butter and sauté the chicken for a couple of minutes, then add the finely chopped onion, salt, pepper, paprika, and vermouth. Tear the herbs by hand and add them to the chicken. Squeeze the juice from half a lemon (2 tablespoons) into a separate bowl. Place the lemon half into the pot with the chicken. Pour in water and simmer for at least 40 minutes. During this time, about 2/3 of the liquid will evaporate.
Step 2
For the sauce, you will need lemon juice (2 tablespoons), 100 grams of sour cream, and 2 egg yolks. Whisk the yolks, lemon juice, and sour cream together.
Step 3
After the chicken has stewed, remove the pot from the heat and transfer the drumsticks to a plate. Remove and discard the lemon half. Pour the sauce into the remaining broth and add the chicken.
Step 4
Place it back on the heat and simmer for about 7 minutes, stirring occasionally. Taste the sauce and, if necessary, add more salt and pepper.
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