Chicken drumsticks are inexpensive, this is a good recipe to use them
8 chicken drumsticks, 1 onion, 1 glass of noilly, 2 glasses of vegetable stock, 100 gr mushrooms, ¼ lt of crème fraîche, 1 tbsp of cornstarch, olive oil, salt, pepper.
Brown the chicken pieces in a casserole dish with a little olive oil. Add the chopped onion, salt and pepper. Let the pieces brown then deglaze with the noilly and add the broth. Cover and cook for 30 to 40 minutes depending on the size of the chicken drumsticks. At the end of cooking decant, that is to say separate the meat and filter the broth. Wash the mushrooms carefully without letting them sit in water, slice, sauté in olive oil, deglaze with the cooking of the chicken, reduce for 10 minutes, cream and let reduce again for 5 minutes, thicken the sauce with the starch. corn dissolve in a little cream. Cook for a few moments while whisking to obtain a creamy sauce. Pour the sauce over the drumsticks and serve with a potato gratin or simply white rice.