Review of last recipe (photo above) - A big disappointment ... I thought freshly baked bread ...ah..., but it was just okay.  Even though there was parmesan and thyme in it, I really didn't taste any particular flavoring.

TODAY'S RECIPE - CHICKEN DRUMSTICKS WITH TARRAGON
                                            AND SHALLOT BUTTER


Serves 4

8 drumsticks (about 2 lbs)
4 tbsp unsalted butter

Tarragon Shallot Mixture
1 tbsp dried tarragon
1 tbsp minced shallots
1/2 tsp salt
1/4 tsp pepper
1 egg yolk

2 tbsp olive oil
1/3 cup white vermouth
3/4 cup heavy cream

Rinse the drumsticks lightly and pat dry.  On the bottom, flatten surface of each drumstick and make a 2" vertical cut right beside the bone.  Using the tip of the knife, scrape a little along the side of the bone to make a small pocket about 1/2" deep and 1 1/2-2" long.  Mix the minced shallots, dried tarragon, salt and pepper.  Cut the butter into eight pieces.  Stuff the pocket of each drumstick with some of the tarragon-shallot mixture and a pat of butter.

Heat a saute pan and add the oil.  Heat the oil to approximately 375 degrees and place the drumsticks, pocket side up, in the pan.  Fry the drumsticks over high heat until golden.  Turn the legs over and add the vermouth.  Cover and reduce the heat to low.  Cook for 20-25 minutes or until the drumsticks are cooked and tender.

Uncover the pan and transfer the drumsticks, stuffed side down, on a serving platter, arranging them like the spokes of a wheel with the tips out towards the edge.  Cover to keep warm.

Turn the heat up under the saute pan and cook the sauce about 3 minutes, reducing it to a coating consistency.  Using a whisk, lightly beat the egg yolk and heavy cream together.  Slowly add 1/4 of the hot reduced sauce to the cream mixture, whisking continuously.  Add the egg yolk-cream mixture to the pan and slowly heat, mixing continuously, until the sauce is thick.  Add salt and pepper to taste.  Pour sauce over drumsticks and serve.