Drumsticks, the first joint of chicken leg only (no thighs) are often found packed in bulk on supermarket meat shelves. If not, order from butcher in advance; use only legs of young chickens, also called broiler-fryers.
Aperitifs Card 41
Sour Grapes
(Serves 8-10)
1 bottle dry white wine
1/4 cup lemon juice
1 teaspoon angostura bitters
Club soda
Seedless white grapes
Pour wine into 2-quart crystal pitcher. Add lemon juice and bitters. Stir well with ice and fill with soda.
Serve in 4-ounce wine glasses or punch cups garnished with white grapes.
Chicken Paprikettes
Chicken Paprikettes
Ingredients
- 12 chicken legs
- 1/2 cup flour
- 1 tablespoon butter
- 2 tablespoons cooking oil
- 1 medium onion chopped
- 2 tablespoons hot paprika
- 1 teaspoon salt
- 2 cups white wine
Instructions
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Prepare chicken legs for cooking. Rinse lightly with cold water and pat dry with paper towels. Sprinkle with flour.
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Heat butter and oil in large skillet or Dutch oven. Add onions, paprika, and salt and simmer until onions are tender.
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Add chicken legs and brown on both sides. Do not crowd pan. Brown only 4-6 legs at a time to avoid crowding. When all legs are browned, place in skillet with wine. Bring to boiling, cover and simmer slowly 30 minutes.
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