Thursday, February 19, 2015

Drumsticks in a Lemon Garlic Sauce with Roasted Potatoes and Smoky Aioli

I created this dish because I was craving something new and really good but I needed it to be easy and something that I could get on the table quickly for weeknight dinners.  I am finding that I have less patience than usual for doing dishes, so I needed an easy prep and a no fuss clean up.  This dish can be prepared a few days in advance, so all you need to do is pop it into the oven and you are all set.  Plus, there are few things I find more delicious than these warm baby potatoes and the sweet, smoky aioli with a kiss of lemon.  It's mouth watering and perfect on a cold night -which we are having a lot of lately.   I am becoming very jealous of people who live in southern California.  If it's below 30, I can't deal.  Make this dinner to spice up a weeknight meal.  It's adult and kid approved.  Enjoy!    

Fill a baking dish with drumsticks.  They can sit in the refrigerator over night and the marinade can be made two days in advance.  You just pour the marinade on top and you're all set.  

La Recette:

15-16 organic* chicken drumsticks
2 lbs. baby potatoes (any variety will work)
2 tablespoons extra virgin olive oil
Marinade- (can be made two days in advance)
1/2 cup good olive oil
1/3 cup white wine
4 cloves garlic minced
1 tablespoon rosemary minced
1/4 cup freshly squeezed lemon juice
1 teaspoon lemon zest
2 teaspoons dried oregano
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
Ailoi- (can be made two days in advance and I keep it in the fridge for up to five days)
1 clove garlic, chopped
2 extra large eggs yolks - room temperature**
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon of lemon zest
1 cup organic canola oil
1 teaspoon of smoked paprika
1 teaspoon of kosher salt
 Freshly ground pepper
4-5 cups arugula 
1 cup grape tomatoes, sliced in half
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 heaping tablespoon Dijon mustard
1/2 teaspoon maple syrup
Kosher salt and freshly ground pepper

2 large baking dishes
Small sauce pan
Vitamix, food processor, blender or a small bowl with a whisk will work if you don't have either of 
Mixing spoons and measuring spoons
Small and medium bowls for the salad and dressing
Small whisk

-Salt and pepper the drumsticks generously and place them in a large baking dish.  Set aside and let them rest at room temperature for about 20 minutes before baking.
-Place all of the ingredients in a small saucepan and bring to a boil.  Immediately turn down the heat and simmer for about 2 minutes.  This can be made one - two days in advance.  If you make it two days in advance just re-heat the marinade.  If you make it a day in advance, pour it over the chicken and keep in the refrigerator overnight.  Turn the drumsticks in the baking dish a few times to make sure that they are coated well.  If  you are making it the same day, just give it a least an hour to marinate and don't forget to let the chicken rest a room temp for 20 minutes.
-Preheat the oven to 400 degrees.
-Place the washed baby potatoes in the other baking dish and toss with two tablespoons of olive oil.  Salt and pepper generously and place in the lower rack of the oven about 15 minutes before the chicken.  Mix the potatoes a few times while they are in the oven and bake for 40-45 minutes.
-When you are ready to put the chicken in, place it on the top rack.  Bake at 400 for 30 minutes.  Remove the potatoes and broil the chicken for 5 minutes to get the top extra crispy.  
-Next, you can make the aioli (aioli is basically mayonnaise with garlic) in advance or do it while the potatoes and chicken are in the oven.  In your vessel of choice, place the garlic, lemon juice, lemon zest, and room temperature egg yolks.  Spin it a few times until combined.   With the motor running, slowly drizzle in the cup of canola oil.  After a while, it will start to sound thick and look like mayonnaise.  Next add in the smoked paprika, salt and pepper.  Spin it again for 10-15 seconds and pour into a small serving dish.
-Now you can prepare the salad.  I always try to buy pre-washed greens to save on time.  And you can really use any green you prefer, spinach, kale, etc…
-Place all of the dressing ingredients into a bowl and whisk well for 10-15 seconds.  Pour over salad. 
-Sprinkle the chopped parsley over the potatoes and serve potatoes and chicken warm.  Enjoy!  

-Serves 4-5 adults
*I am pretty much dedicated to eating organic whenever possible so I'll refrain from writing it on every single ingredient going forward.  It's better for you and better for the environment.  And worth every penny.  Eat local, fresh, seasonal and organic!
**When you make aioli, the eggs need to be room temp.  Cold eggs won't work.  If you are forgetful like me and don't remember to set the eggs out, place them in warm water for about 10 minutes.  

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