Discover the recipe for spicy chicken drumsticks, white cheese sauce baked in the oven.
Ingredients for 4 persons :
- 1 kg of wings and chicken thighs
- 3 tbsp. agave syrup
- 2 tbsp. of tomato paste
- 1/2 tsp. teaspoon paprika
- 1 tbsp. teaspoon of turmeric
- 1/2 tsp. powdered Espelette pepper
- 50 g semi-salted butter
- 200 g of cottage cheese
- 2 cloves garlic
- 2 tbsp. tablespoon cider vinegar
- Fleur de sel, salt, freshly ground pepper
Spicy chicken drumsticks, white cheese sauce
- The day before, place the drumsticks and chicken thighs in a dish, 2 tbsp. agave syrup, tomato paste and spices (paprika, turmeric and Espelette pepper). Mix everything well and cover with cling film. Leave to rest overnight in the fridge.
Preheat the oven to 230 ° C (th.8).
- Melt the semi-salted butter. Place the marinated chicken pieces on a baking sheet or large dish. Pour in the melted butter. Season them with fleur de sel and put them in the oven.
- Bake for 15 minutes at 230 ° C (th.8), then lower the temperature to 210 ° C (th.7) and continue cooking for 35 to 45 minutes depending on the size of the chicken pieces.
- During cooking, turn the chicken every 15 minutes.
- Meanwhile, prepare the cottage cheese sauce: in a salad bowl, pour the cottage cheese, chopped garlic, cider vinegar, 1 tsp. shaved agave syrup, salt and pepper. Adjust the seasoning and serve with the spicy chicken.
Serve with sticky rice or whole wheat semolina.
On the cellar side, wine to accompany the chicken drumsticks
The flesh of the drumstick offers in the chicken the particular texture specific to the muscles of the lower legs such as the hock, that is to say a softness and a gelatinous nature linked to their richness in collagen. The slow cooking that these pieces require also provides a fondant very appreciated by amateurs. Here, the spicy and caramelized aromatization as well as the opposition between the sweetness of the syrup and the hotness of the chilli make this preparation a dish rich in sensations that will call for wines with a strong personality.
In red, wines with an overly assertive tannic dimension should be avoided, as this could be reinforced by both the sweetness and the heat of the plant. On the other hand, wines whose power relies more on the heat of alcohol, such as a rib of
Provence with the scents of spices and garrigue, will be able to face the dish without becoming aggressive. In white, we will favor rounded wines with ripe aromas such as a Costières de Nîmes.
Recipe: A. Beauvais, Photo: C. Herlédan