logo  
Home  |  Marlene Matar |   Recipes Alphabetical List  |  Books | Calendar, Fees and Regulations  | Contacts

Parmesan Drumsticks with Basil-Yogurt Sauce

Appetizers

Bread | Sandwiches

Desserts

Fish

Meat

Pasta | Rice

Poultry

Salads

Sauces

Soups

Vegetables

Parmesan Drumsticks with Basil-Yogurt SauceIngredients: 4 servings as a first course

8 drumsticks, skin removed

⅓ cup yogurt (low fat may be used)

2 to 3 garlic cloves, crushed

1½ tablespoons dried oregano leaves, finely crumbled,

(or 5 tablespoons fresh, finely chopped)

7 slices of Pain de Mie bread, 2  days old to prepare fresh breadcrumbs

1 cup finely grated Parmesan cheese

1 teaspoon sweet paprika

Salt and freshly ground white pepper

 

1. Preheat oven to 180 Cº (350 Fº).

2. Mix yogurt with crushed garlic, half the oregano, ¾ teaspoon salt, and a dash of white pepper.

3. Add drumsticks in the yogurt mixture and mix well and marinate for 30 minutes or overnight in the refrigerator.

4. Prepare the fresh breadcrumbs and mix with the grated Parmesan cheese, the rest of the crumbled oregano, paprika, salt and freshly ground white pepper.

5. Remove drumsticks form marinade and dip in the breadcrumb mixture patting as much as possible of the crumbs to the drumsticks.  Refrigerate 30 minutes.  (Drumsticks may be prepared to this stage a day in advance, cover and refrigerate).

6. Place drumsticks on an oiled baking rack on top of ovenproof pan (Do not cram drumsticks).

7. Bake about 35 to 45 minutes or till cooked.

8. Serve hot with basil-yogurt sauce below or any other sauce of your choice.  (They are also nice with tomato sauce and tomato ketchup).

9. To prepare fresh breadcrumbs:  Remove crust of bread slices and cut the bread.

10. Place the bread in the food processor and pulse till fine.

N.B.: 

To use chicken breasts instead of drumsticks: 

Remove skin and pound breasts to equal thickness.  Follow same procedure as for drumsticks but bake 8 to 12 minutes or till done.

Basil-Yogurt Sauce

Ingredients:  makes 1½ cups

1 cup yogurt (low fat may be used)

50 g. fresh basil leaves (about 1 cup)

2 spring onions, chopped

2 garlic cloves, crushed

1 tablespoon olive oil

Salt and freshly ground white pepper

 

1. Place all the ingredients except yogurt in a food processor or blender and pulse till smooth.

2. Place in a bowl and mix with the yogurt. 

3. Season and serve at room temperature.

N.B.: 

For a richer but more caloric sauce: 

Mix equal amounts of mayonnaise and yogurt to make one cup in place of one cup yogurt. 

   
© 2005 Cooking Courses Marlene Matar