Chicken drumstick the French way

New ideas for frequently used ingredients are always welcome, right? Chicken is often on the menu in most households, both for economic reasons and the fact that it is a favorite meat of many. Here’s how the French would make a quick dinner or lunch with chicken drumsticks.

For 4 people you need:
1 kg of chicken drumsticks
Smaller pack of champignons
Two - three garlic cloves
A stalk of fresh rosemary
A stalk of fresh thyme
200 grams of dried meat cuts, cut into cubes
2 cups chicken stock
Half a cup of Bourbon for flambéing (I skip it, but the original recipe implies it).
10 grams of dried mushrooms (optional)
Spices: salt, pepper, cayenne pepper, bay leaf and olive oil

Process:
Heat a frying pan, season the drumstick using salt, pepper and hot cayenne pepper. Fry the drumsticks in heated oil until they get a nice yellow color on all sides. When the skin is browned, add the cubes of dried meat.

Let it fry together for a few minutes before adding the sliced ​​champignons. After a minute or two, add the crushed garlic, thyme and rosemary (take them off the stalks).

Stir together to let the flavors permeate. If you use bourbon, then use it at this stage. Flambé before adding the chicken stock. Add two bay leaves and a handful of dried mushrooms. Cover and simmer over low heat until the juice is reduced by half.

​ Serve with baked potatoes and fresh salad.

Pileći bataci na francuski način

Nove ideje za često korištene namirnice su uvijek dobrodošle, zar ne? Piletina je u većini domaćinstava cčesto na meniju, sšto zbog ekonomskih razloga, što zbog činjenice da je to omiljeno meso mnogima. Evo kako bi Frnancuzi napravili brzu večeru ili rucak s pilećim batacima. 
 
Za 4 osobe vam je potrebno:
 
1 kg pilećih bataka 
Manje pakovanje šampinjona 
Dvije – tri čehnice bijelog luka 
Stručak svježeg ružmarina 
Stručak svježe majčine dušice 
200 grama masnog, suhog mesa, isječenog na kockice
2 šolje pilećeg temeljca  
Pola šolje Burbona za flambiranje (ja preskačem, ali ga orginalni recept podrazumijeva). 
10tak grama suhih vrganja (po želji)
Začini: so, biber, kajenska parika, lovorov list i maslinovo ulje 
 
Proces: 
Zagrijte tavu, batak začinite koristeći so, biber i ljutu kajen papriku. Na zagrijanom ulju prepržite batake dok sa svih strana ne dobiju lijepo rumenu boju. Kada kožica zarumeni dodajte kockice suhog mesa. Pustite neka se zajedno prži nekoliko minuta prije nego dodate isječene šampinjone. Nakon minut – dva, dodajte zgnječeni bijeli luk, majčinu dušicu i ružmarin. (svucite ih sa drške). 
Prodinstajte zajedno kako bi se okusi proželi. Ako koristite burbon, onda ka koristite u ovoj fazi. Flambirajte prije nego dodate pileći temeljac. Ubacite i dva lista lovora te šaku suhih vrganja. Poklopite i krčkajte na laganoj vatri dok se sok ne reducira na pola. 
 
Poslužite uz zapečeni krompir i svježu salatu.