Alsatian gratin with smoked sausage
Roast chicken drumsticks with tarragon
Main course
15 mins
30 mins
4 people
- 8 chicken drumsticks
- 2 cloves of garlic, chopped
- 50 cl Alsace Lait Label Rouge crème fraîche for pouring
- 4 sprigs of tarragon
- 25 cl Riesling
- Olive oil
- Fleur de sel salt
- Pepper
- Salad
- Jacket potatoes
Preparation
Preheat the oven to 180°C.
In a frying pan, add a drizzle of olive oil and fry the chicken drumsticks until they are golden brown.
Add the chopped garlic cloves and the Riesling. Season with fleur de sel and pepper.
Cook until the white wine has evaporated.
Arrange the chicken drumsticks in an oven dish. Pour the Alsace Lait Label Rouge crème fraîche for pouring around the chicken drumsticks and sprinkle with tarragon leaves.
Bake in the oven at 180°C for 30 minutes.
Serve the drumsticks with jacket potatoes and a green salad.
It's ready; enjoy!
Bon appétit
In pictures
