- Spicy chicken drumsticks, cottage cheese sauce
- Side cellar, wine to accompany the chicken drumsticks:
Check out the recipe for spicy chicken drumsticks, baked cheese sauce.
Ingredients for 4 persons:
- 1 kg of wings and chicken thighs
- 3 tbsp. tablespoon agave syrup
- 2 tbsp. tomato paste
- 1/2 cuil. paprika
- 1 tbsp. coffee turmeric
- 1/2 cuil. Espelette pepper powder
- 50 g of half-salted butter
- 200 g of cottage cheese
- 2 cloves garlic
- 2 tbsp. cider vinegar
- Flower of salt, salt, freshly ground pepper
Spicy chicken drumsticks, cottage cheese sauce
- The day before, arrange in a dish the drumsticks and the chicken thighs, 2 tbsp. tablespoon of agave syrup, tomato paste and spices (paprika, turmeric and Espelette pepper). Mix well and cover with a film of food. Let stand overnight in a cool place.
Preheat the oven to 230° C (th.8).
- Melt the half-salted butter. Place the marinated chicken pieces on a baking sheet or large dish. Pour the melted butter. Season with fleur de sel and bake.
- Cook for 15 minutes at 230° C (th.8), then reduce the temperature to 210° C (th.7) and continue cooking for 35 to 45 minutes depending on the size of the chicken pieces.
- While cooking, return the chicken every 15 minutes.
- Meanwhile, prepare the cottage cheese sauce: in a bowl, pour the white cheese, chopped garlic, cider vinegar, 1 tsp. shaved agave syrup, salt and pepper. Rectify the seasoning and serve with the spicy chicken.
B.A.ba of the chef
Serve with sticky rice or whole wheat semolina.
Side cellar, wine to accompany the chicken drumsticks:
The flesh of the pestle offers in the chicken the particular texture peculiar to the muscles of the lower legs like the hock, that is to say a soft and gelatinous linked to their richness in collagen. The slow cooking that requires these pieces brings more fondant very appreciated by amateurs. Here, the spicy and caramelized aromatization and the opposition between the sweetness of the syrup and the burning of the pepper make this preparation a sensational dish that will appeal to wines with a strong personality.
In red, it will be necessary to avoid the wines with the tannic dimension too asserted, because this one would risk being reinforced at the same time by the sweetness and the burning of the plant. On the other hand, wines whose power relies more on the heat of alcohol, such as
Provence with scents of spices and garrigue, can face the dish without becoming aggressive. In white, we will favor wines full of roundness and ripe aromas like a Costières de Nîmes.
Recipe: A. Beauvais, Photo: C. Herlédan