Usuba
Chicken Drumsticks in Butter-Lemon Sauce
Tender shanks are braised with vermouth and lemon, then covered with a creamy sauce made with sour cream and egg yolks. The dish turns out aromatic and juicy. Vermouth can be replaced with white semi-sweet wine — in this case, lemon is not needed during braising. Steamed potatoes go well with this dish.
- Total
- 70 min
- Standard serving
- 861.1 g
Ingredients
Total 12
Instructions
- 1
Step 1
Melt the butter in a saucepan and fry the chicken drumsticks for 2–3 minutes. Add finely chopped onion, salt, pepper and paprika. Pour in the vermouth.
Tear the herbs with your hands and place them in a pot. Squeeze the juice from half a lemon into a separate bowl (you will need 2 tablespoons), and place the lemon half itself in the pot with the chicken.
Pour water and simmer for at least 40 minutes. During this time, approximately two-thirds of the liquid will evaporate.
- 2
Step 2
For the sauce, whisk the egg yolks, lemon juice (2 tablespoons) and sour cream with a whisk.
- 3
Step 3
When the chicken has stewed, remove the pan from the heat. Transfer the drumsticks to a plate, remove and discard the lemon half.
Pour the sauce into the remaining broth and return the chicken to the pot.
- 4
Step 4
Place on heat and simmer for 7 minutes, stirring occasionally. Taste the sauce and add salt and pepper if needed.
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