not only is responsible for many of my favorite Perdue
recipes over the years, but who is also famous for being
one of the best food stylists around. She likes to have the
garnishes mirror the seasonings, so if she had, for
example, this chicken recipe with basil in it, she'd be apt
to garnish it with fresh basil. She also believes that
garnishes should be edible. These chicken
drumsticks with
new potatoes and
green beans would be a simple dinner, but
sprinkle the new potatoes with chopped chives, stick a red
pepper ring around the green beans and you have something
that looks special as well as tastes special.
5 roaster drumsticks
salt and
ground pepper to taste
1 clove garlic,
minced2 tablespoons
olive oilSauce:
1/4 cup minced fresh basil, or 1
tablespoon dried
1/4 cup minced, fresh parsley
1/4 cup thinly sliced scallions
2 tablespoons
white vinegar1 tablespoon minced fresh tarragon, or 1 teaspoon dried
1 tablespoon capers
1/4 cup olive oil
Preheat oven to 375oF. Place drumsticks in a baking pan
and season with salt and pepper. In a small bowl combine
garlic and olive oil and baste drumsticks generously. Bake
drumsticks for 60 to 75 minutes until tender and cooked
through, turning and basting once. Meanwhile, in a bowl
make sauce by whisking together remaining ingredients.
Serve drumsticks, passing sauce separately.