World Famous Recipes

Serves 2

The word “zingara” is from a French sauce with mushrooms, ham, and truffles. In this version, I’ve skipped the truffles.

5 roaster drumsticks

3/4 cup (3-ounces) minced fresh mushrooms

3/4 cup (1/4 pound) minced ham

1/2 cup minced shallots or scallions

3 tablespoons Madeira or brandy, divided

1 1/2 teaspoons minced, fresh tarragon, or 1/2 teaspoon dried

4 tablespoons butter or margarine, softened, divided

salt and ground pepper to taste

Preheat oven to 375oF. Pull back the skin of each drumstick and cut lengthwise slits in the meat in 4 places. Pull skin back into place In a mixing bowl, combine mushrooms, ham, shallots, 1 tablespoon Madeira, tarragon, 3 tablespoons butter and salt and pepper. Stuff mixture under the skin of each drumstick and secure with toothpicks. Melt remaining butter and baste drumsticks. Bake for 60 to 75 minutes or until tender and cooked through. Remove to a serving platter and remove toothpicks. To drippings in pan, add 2 tablespoons Madeira and bring to a boil, stirring. Pour sauce over drumsticks.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

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