Recipe Details
Ingredients
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2chicken drumsticks
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¼cupdiced carrot
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¼cupdiced celery
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¼cupdiced onion
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2cupschicken broth
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freshly ground black pepper to taste
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1teaspoonsalt, or to taste
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1teaspoonfresh thyme leaves
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1teaspoonlemon zest
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cayenne pepper to taste
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⅓cupcreme fraiche or heavy cream
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2largeeggs
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2thick slicesday old French bread (1 to 1 1/2 inch thick)
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1tablespoonbutter for browning bread, plus a teaspoon for greasing pan
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2tablespoonsgrated Parmigiano-Reggiano cheese
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¼cupmaple syrup
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1tablespoonSriracha sauce
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½teaspooncayenne pepper
Cooking Directions
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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.
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Remove chicken and transfer to a plate. Allow to cool, wrap, and transfer into the refrigerator until needed.
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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.
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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.
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Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil and lightly grease with butter.
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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.
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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.
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Bake in the preheated oven until nicely browned, 30 to 35 minutes.
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Mix together maple syrup, Sriracha hot sauce, and cayenne pepper in a little bowl (“dragon syrup”).
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Serve chicken leg toast drizzled with dragon syrup.
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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