Chicken drumsticks with spices and coconut milk (Pilons de poulet aux épices et au lait de coco) from My French Family Table: Recipes for a Life Filled with Food, Love, and Joie de Vivre (page 277) by Béatrice Peltre

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Notes about this recipe

  • rmardel on March 16, 2021

    I have modified this somewhat over the years. It is a great dish for those times when you have a little spare time early in the day, or even the night before, and need something you can just toss in the oven an hour before mealtime and forget about it. This is simply much much better if the chicken is allowed to marinate with the herbs and spices for a minimum least three to four hours. It is a good way to use up chicken legs that have accumulated but not been used in stock, as they are not my favorite part of the chicken, the recipe is useful even if it is not something I turn to often. Surprisingly, although I usually think leftover chicken suffers, these remain quite tender and flavorful. Flavor is subtle but holds; at some point I increased the spices, but increasingly I prefer the subtlety of the original.

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