Lemony Chicklet

The Ingredients (for 5 servings):

• 10 to 12 chicken drumsticks, weighing approximately 1.3 kg (or 3 lb)
• 6 to 8 cloves of garlic, weighing approximately 30 g (or 1 oz)
• 3 g (or ½ teaspoon) of salt
• 2 lemons
• 110 ml (or ½ cup) of white wine
• 30 g (or 2 tablespoons) of unsalted butter
• 15 g (or 2 tablespoons) of salt-preserved capers
• 3 g (or 2 teaspoons) of tarragon
• 30 ml (or 2 tablespoons) of Dijon style mustard
• cooking grade olive oil 

The Method:

1. Rinse the drumsticks and pat them dry.
2. Peel, then crush or mash the garlic cloves with the salt until the mixture becomes slightly frothy or creamy.
3. Extract the juice from one of the lemons.
4. Slice the other lemon finely to yield about 12 slices. Discard the ends of the sliced lemon.
5. Heat a large skillet to medium-high and add enough olive oil to lightly cover the bottom of the pan.
6. Place the chicken drumsticks in the skillet and brown them on both sides.
   
7. Remove the drumsticks and set them aside.
8. Turn the heat to medium-low.
9. Add the wine and lemon juice to the skillet, scraping and stirring to deglaze the pan.
10. Add the butter, capers, tarragon, and mustard and continue stirring until the mixture comes to a boil.
    
11. Add the lemon slices and stir briefly.
    
12. Add the reserved chicken drumsticks and stir to coat them with the sauce.
    
13. Place a lid on the skillet and simmer the drumsticks on low heat for 15 minutes.
    
    

    

    Lemony Chicklet