Best 4 Chicken Drumsticks Pierre Recipes

Indulge in a culinary journey with our delectable Chicken Drumsticks Pierre, a symphony of flavors that will tantalize your taste buds. This classic French dish, also known as Poulet Rôti à la Pierre Gagnaire, is renowned for its crispy skin, succulent meat, and aromatic herbs. Prepared using a unique cooking technique, these chicken drumsticks are roasted to perfection, resulting in a golden-brown exterior and a tender, juicy interior. Accompanying this main course are three irresistible sauces: a creamy mushroom sauce, a zesty lemon-herb sauce, and a rich red wine sauce. Each sauce adds a distinct layer of flavor, allowing you to customize your dining experience. Whether you prefer the earthy notes of mushrooms, the brightness of lemon and herbs, or the robust depth of red wine, these sauces elevate the chicken drumsticks to a culinary masterpiece. Prepare to embark on a gastronomic adventure as you savor the perfect balance of textures and flavors in this iconic dish.

Here are our top 4 tried and tested recipes!

CRISPY BAKED CHICKEN LEGS DRUMSTICKS RECIPE

Crispy Baked Chicken Legs Drumsticks Recipe image

This 10-minute-prep easy oven roasted chicken drumsticks recipe will make SUPER crispy baked chicken legs that turn out perfectly every time! It's the only guide for how to bake chicken legs you'll ever need.

Provided by Maya Krampf

Categories Main Course

Time 50m

Number Of Ingredients 6

Ingredients

6 medium Chicken drumsticks ((~1 1/2 lb))
1/4 cup Unsalted butter ((melted))
1/2 tsp Smoked paprika
1/2 tsp Garlic powder
1/2 tsp Sea salt
1/4 tsp Black pepper

Steps:

Preheat the oven to 425 degrees F (218 degrees C). Line a rimmed baking sheet with foil and place an oven safe rack on top. (I use this set, which includes the baking sheet and rack that fits perfectly.)
Pat the chicken legs dry with paper towels, which will help them get crispy. Arrange the chicken legs on the rack.
Brush the chicken drumsticks with melted butter. Season with smoked paprika, garlic powder, salt and pepper.
Bake the chicken legs in the oven for 25 minutes. Flip and bake for another 10-20 minutes, until the internal temperature reaches at least 165 degrees F (74 degrees C).
Let the chicken rest for 5 minutes before serving.

Nutrition Facts : Calories 236 kcal, Protein 22 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 262 mg, ServingSize 1 serving

CHICKEN BREASTS PIERRE

Chicken Breasts Pierre image

One of my husband's favorites. I've been making this for over fifteen years, and he's not sick of it yet! Serve with pan sauces, crusty French bread and a tossed green salad.

Provided by Nancy

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet

Time 1h10m

Yield 6

Number Of Ingredients 16

Ingredients

6 skinless, boneless chicken breast halves
¼ cup all-purpose flour
½ teaspoon salt
1 pinch ground black pepper
3 tablespoons butter
1 (14.5 ounce) can stewed tomatoes, with liquid
½ cup water
2 tablespoons brown sugar
2 tablespoons distilled white vinegar
2 tablespoons Worcestershire sauce
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon mustard powder
½ teaspoon celery seed
1 clove garlic, minced
⅛ teaspoon hot pepper sauce

Steps:

In a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. Coat chicken breasts with flour mixture. Melt butter in a large skillet over medium heat, and brown chicken on all sides. Remove from skillet, and drain on paper towels.
In the same skillet, combine the tomatoes, water, brown sugar, vinegar and Worcestershire sauce. Season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. Bring to a boil; reduce heat, and return chicken to skillet. Cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.

Nutrition Facts : Calories 246.5 calories, Carbohydrate 14.8 g, Cholesterol 83.7 mg, Fat 7.8 g, Fiber 1.3 g, Protein 28.8 g, SaturatedFat 4.1 g, Sodium 916 mg, Sugar 7.5 g

CHICKEN LEGS IN WHITE WINE SAUCE

Chicken Legs in White Wine Sauce image

Provided by Pierre Franey

Categories dinner, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

Ingredients

4 chicken legs with thighs attached, about 2 3/4 pounds total
Salt and freshly ground white pepper to taste
2 tablespoons vegetable oil
1/2 pound small mushrooms, cleaned
16 white pearl onions, peeled, or 8 small white onions, peeled
2 teaspoons finely chopped garlic
2 tablespoons flour
1 1/2 cups dry white wine, Burgundy-style preferred
1 1/2 cups fresh chicken broth or canned
1 bay leaf
2 sprigs fresh thyme or 1 teaspoon dried
2 sprigs parsley stems
2 whole cloves
2 tablespoons butter
2 tablespoons chopped parsley

Steps:

Sprinkle the chicken legs with salt and pepper.
Heat the oil in a skillet large enough to hold the legs in one layer. Add the pieces skin side down. Add the mushrooms, onions and garlic. Cook over medium-high heat until lightly browned on one side, about 3 minutes. Turn the pieces and continue cooking, stirring, about 3 minutes more.
Pour off the fat, add the flour and blend well for about 3 minutes more. Add the wine, broth, bay leaf, thyme, parsley stems, cloves and salt and pepper. Bring to a boil, cover tightly, and simmer for 15 minutes.
Transfer the chicken, mushrooms and onions to a serving platter. Discard the bay leaf, the sprig of thyme and parsley stems. Check for seasoning and reduce the sauce if too thin. Stir in the butter and pour the sauce over the chicken. Sprinkle with parsley.

Nutrition Facts : @context http, Calories 1013, UnsaturatedFat 43 grams, Carbohydrate 19 grams, Fat 69 grams, Fiber 2 grams, Protein 62 grams, SaturatedFat 19 grams, Sodium 1541 milligrams, Sugar 5 grams, TransFat 0 grams

DEVILED CHICKEN LEGS

Deviled Chicken Legs image

So-called deviled foods have one element in common: heat. Not necessarily the jalapeno type of heat, but some ingredient that gives them a slight warmth. Applying this technique to chicken legs yields delightful results. Rather than stuffing the legs, though, coat them with a mixture of mustard and chicken broth, then with shallots, garlic, bread crumbs and parsley.

Provided by Pierre Franey

Categories dinner, times classics, main course

Time 1h

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 chicken legs with thighs attached
Salt and freshly ground pepper to taste
1 tablespoon butter
2 tablespoons olive oil
2 tablespoons Dijon mustard
4 tablespoons fresh or canned chicken broth
2 tablespoons finely chopped shallots
2 teaspoons finely chopped garlic
4 tablespoons fresh fine bread crumbs
4 tablespoons finely chopped parsley

Steps:

Preheat the oven to 425 degrees.
Sprinkle the chicken legs with salt and pepper.
In a baking dish large enough to hold the legs in one layer, melt the butter, and add the olive oil. Add the chicken legs, and turn them in the butter mixture until well coated. Place the legs, skin side down, in the oven. Bake for 15 minutes.
Meanwhile, blend the mustard and chicken broth in a small bowl with a whisk. In another small bowl blend well the shallots, garlic and bread crumbs, plus 2 tablespoons parsley. Set aside.
Loosen the chicken from the pan with a fork or spatula. Then with a pastry brush, brush the chicken on both sides with the mustard mixture. Arrange the legs skin side up, return them to the oven, and bake for 10 minutes more.
Sprinkle the chicken evenly with the shallot mixture. Reduce the heat to 400 degrees, and bake for 10 minutes longer or until lightly browned. Sprinkle with the remaining parsley.Serve immediately.

Nutrition Facts : @context http, Calories 863, UnsaturatedFat 41 grams, Carbohydrate 8 grams, Fat 65 grams, Fiber 1 gram, Protein 58 grams, SaturatedFat 18 grams, Sodium 920 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

Choose the right chicken drumsticks: Look for drumsticks that are plump and have a good amount of meat on them. Avoid drumsticks that are thin or have a lot of bone.
Marinate the chicken drumsticks: Marinating the chicken drumsticks in a mixture of olive oil, herbs, and spices will help to flavor them and make them more tender.
Cook the chicken drumsticks over medium heat: Cooking the chicken drumsticks over medium heat will help to prevent them from drying out.
Use a meat thermometer to ensure that the chicken drumsticks are cooked through: The internal temperature of the chicken drumsticks should reach 165 degrees Fahrenheit.
Serve the chicken drumsticks with your favorite sides: Chicken drumsticks can be served with a variety of sides, such as mashed potatoes, roasted vegetables, or rice.

Conclusion:

Chicken drumsticks are a delicious and versatile dish that can be enjoyed by people of all ages. They are easy to cook and can be paired with a variety of sides. Whether you are looking for a quick and easy weeknight meal or a dish to serve at a special occasion, chicken drumsticks are a great option.

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