If you’re looking for a simple and delicious chicken recipe, look no further than Pilons de Poulet au Four Marmiton. This French-inspired dish will have your taste buds singing with its juicy and tender chicken drumsticks smothered in a flavorful marinade.
In this blog post, we’ll walk you through the ingredients, instructions, nutritional information, cooking time, equipment, serving suggestions, variations, substitutions, storage, tips, notes, and frequently asked questions for this mouth-watering recipe. So, let’s get cooking!
Ingredients
- 8 chicken drumsticks
- 3 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 tablespoon of honey
- 1 tablespoon of Dijon mustard
- 1 tablespoon of dried thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Pat the chicken drumsticks dry and season them with salt and pepper.
- In a bowl, whisk together the garlic, olive oil, honey, Dijon mustard, and dried thyme until well combined.
- Add the chicken drumsticks to the bowl and toss them in the marinade until they are well coated.
- Place the chicken drumsticks on a baking sheet lined with parchment paper.
- Bake the chicken in the preheated oven for 35-40 minutes or until the internal temperature reaches 165°F (75°C).
- Remove the chicken from the oven and let it rest for 5-10 minutes before serving.
Nutritional Information
Serving size: 1 drumstick
Calories per serving: 170
Fat per serving: 9g
Saturated fat per serving: 2g
Carbohydrates per serving: 3g
Protein per serving: 20g
Fiber per serving: 0g
Sugar per serving: 2g
Sodium per serving: 160mg
Cooking Time
Prep time: 10 minutes
Cook time: 35-40 minutes
Total time: 45-50 minutes
Equipment
- Bowl
- Baking sheet
- Parchment paper
- Whisk
Serving Suggestions
These Pilons de Poulet au Four Marmiton are perfect on their own or served with a side of roasted vegetables or a fresh salad. They also pair well with mashed potatoes or rice.
Variations
If you want to mix things up, try using different herbs and spices in the marinade. Rosemary, oregano, and paprika are all great options. You can also add a splash of lemon juice or soy sauce for extra flavor.
Substitutions
If you don’t have Dijon mustard on hand, you can use yellow mustard instead. You can also substitute the honey with maple syrup or agave nectar.
Storage
Store any leftover chicken in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the chicken for up to 2-3 months.
Tips
- Make sure to pat the chicken dry before seasoning it to help the marinade stick better.
- For extra crispy skin, broil the chicken for the last 3-5 minutes of cooking time.
- Letting the chicken rest for a few minutes before serving allows the juices to redistribute throughout the meat, resulting in a juicier and more flavorful chicken.
Notes
Make sure to use a meat thermometer to check the internal temperature of the chicken to ensure it’s fully cooked. The internal temperature of the chicken should reach 165°F (75°C).
Frequently Asked Questions
Can I use boneless, skinless chicken thighs instead?
Yes, you can use boneless, skinless chicken thighs instead of drumsticks. Just adjust the cooking time accordingly, as thighs will take longer to cook than drumsticks.
Can I make this recipe ahead of time?
Yes, you can marinate the chicken ahead of time and store it in the refrigerator until you’re ready to bake it.
Can I use fresh herbs instead of dried?
Yes, you can use fresh herbs instead of dried. Just use three times the amount of fresh herbs as you would dried herbs.
Final Thoughts
Pilons de Poulet au Four Marmiton is a simple yet flavorful chicken recipe that’s perfect for a weeknight dinner or a special occasion. With its juicy and tender meat and flavorful marinade, it’s sure to be a hit with your family and friends. So, what are you waiting for? Give this recipe a try and be prepared to be impressed!