Chicken Legs with Raspberry Demi-Glace

Chicken Drumsticks: What could be more pedestrian? Not now. Not after French Chef Bernard Chirent demonstrated this recipe the other night during a cooking class at my favorite Gourmet Kitchen Toos Store in Glendale. This recipe turns the ordinary drumstick into food for the gods.

Chicken Legs with Raspberry Vinaigrette

Chicken Legs
Raspberry vinegar
Veal stock (demi glace)
White pearl onions
butter
olive oil

Blanch the onions for 2 minutes, remove from the water and let cool. You can then peel them easily and remove the root.

Cut the ‘foot’ end off each drumstick. Sear the drumsticks in butter and oil until nicely browned. Remove from the pan and set aside, covering with foil.

Pour off most of the fat and deglaze with raspberry vinegar. Reduce by 1/4 and add veal stock to taste. You should be able to taste the raspberry.

Put the drumsticks back in the pan, add the onions, cover, reduce the heat to medium, and let cook slowly for 30 minutes.