Recipe Details

Prep Time:
20 mins
Cook Time:
1 hr 10 mins
Refrigerate Time:
1 hr
Total Time:
2 hrs 30 mins
Servings:
2

Ingredients

  • 2chicken drumsticks

  • ¼cupdiced carrot

  • ¼cupdiced celery

  • ¼cupdiced onion

  • 2cupschicken broth

  • freshly ground black pepper to taste

  • 1teaspoonsalt, or to taste

  • 1teaspoonfresh thyme leaves

  • 1teaspoonlemon zest

  • cayenne pepper to taste

  • cupcreme fraiche or heavy cream

  • 2largeeggs

  • 2thick slicesday old French bread (1 to 1 1/2 inch thick)

  • 1tablespoonbutter for browning bread, plus a teaspoon for greasing pan

  • 2tablespoonsgrated Parmigiano-Reggiano cheese

  • ¼cupmaple syrup

  • 1tablespoonSriracha sauce

  • ½teaspooncayenne pepper

Cooking Directions

  1. Combine chicken drumsticks, carrots, onions, celery, and broth in a saucepan. Bring to a simmer over high heat. Reduce heat to medium-low, cover, and simmer for 20 minutes. Turn drumsticks over, cover, and cook for another 20 minutes.

  2. Remove chicken and transfer to a plate. Allow to cool, wrap, and transfer into the refrigerator until needed.

  3. Turn heat to medium-high and reduce cooking liquids in the saucepan to about 1/3 cup. Strain liquid into a mixing bowl, pressing some of the cooked vegetables through the sieve. Season gravy with black pepper, salt, thyme leaves, lemon zest, and cayenne; add creme fraiche and eggs and whisk everything together until a smooth batter forms.

  4. Place bread in a shallow baking dish just large enough to fit the slices, and pour over the batter. Toss several times, wrap and place in the fridge for 1 hour or until almost all the batter is absorbed.

  5. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil and lightly grease with butter.

  6. Melt butter in a small skillet over medium heat and brown bread for a few minutes per side. Transfer bread onto the prepared baking sheet.

  7. Press one drumstick into the top of each slice of bread. Brush over any excess batter. Sprinkle with salt, dust with Parmesan cheese, and finish with a shake of cayenne.

  8. Bake in the preheated oven until nicely browned, 30 to 35 minutes.

  9. Mix together maple syrup, Sriracha hot sauce, and cayenne pepper in a little bowl (“dragon syrup”).

  10. Serve chicken leg toast drizzled with dragon syrup.

    Chef John

Cook’s Note:

For a completely savory dish, top chicken leg toast with a cream sauce, chicken gravy, or mushroom sauce instead of dragon syrup.

Nutrition Facts

Full Nutrition Label
Servings Per Recipe2
Calories691
% Daily Value *
Total Fat
38g
48%
Saturated Fat
18g
91%
Cholesterol
351mg
117%
Sodium
2946mg
128%
Total Carbohydrate
54g
20%
Dietary Fiber
2g
8%
Protein
36g
71%
Potassium
514mg
11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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