It was easy to pick this months entry for gourmet, unbound. For some reason this recipe jumped out at me the minute I saw it in the August 2008 issue of Gourmet magazine.
When I went to buy drumsticks from Lunardis, they didn't have any available. They were going to cut up the legs to get drumsticks, but I noticed the legs were on sale so I figured I'd just use those in this recipe. They worked fine. I think this recipe would work with just thighs too.
These were relatively quick to put together and were pretty tasty. We liked the crunch of the coating. Recipe says to cook at 450 degrees for 30 minutes which would have dried them out as far as I'm concerned. We cooked ours about 30 minutes at 350 degrees and I think they were a bit overdone.
The recipe states that these can be served warm or at room temperature which makes them good picnic food.
The only thing I will say about these is that the skin doesn't get really crispy...it's the topping that gets cooked and crispy. Didn't matter to us but I know folks who wouldn't eat the chicken skin like that.DEVILED CHICKEN DRUMSTICKS
12 chicken drumsticks (2 1/2 to 3 lb total)
1/2 cup Dijon mustard
3/4 cup panko (Japanese bread crumbs)
3/4 cup grated Parmigiano-Reggiano (1 1/2 oz)
3/4 tsp cayenne
3 Tbsp unsalted butter, melted
Preheat oven to 450 degrees (again I set mine for 350) with rack in upper third.
Pat chicken dry, then toss with mustard until evenly coated.
Stir together panko, cheese, cayenne, and 1/2 tsp each of salt and pepper. Drizzle with butter and toss.
Dredge each drumstick in crumb mixture, then arrange, without crowding, in a buttered large 4-sided sheet pan. Roast until chicken is browned and cooked through, about 30 minutes. Serve warm or at room temperature. Serves 6 as a main course
Note: I used 6 legs (drumsticks and thighs attached). You will also note that the recipe doesn't list the salt and pepper, it's listed in the directions. I hate when they do that.
Note: I used Grey Poupon (of course :)
Note: I set my oven for 350 degrees. I'd watch these so they don't overcook if you set the temp at the 450 degrees.
Definitely a recipe Mr. L and I would try again.
Some other interesting recipes from this issue of Gourmet: Potato Croquettes, Yellow Gazpacho, Frozen Watermelon-Lime Bars, Miso Sesame Grilled Blade Steaks, Pressed Chicken with Yellow Squash and Tomatoes, Chilled Golden Tomato Bisque, Orecchiette with Salsa Cruda and Ricotta, Butter Pecan Peach Parfaits. Tiramisu Affogato.