Lemon Garlic Glazed Chicken Wing Drumettes

Gigots, or small legs, are made from chicken wing drumettes by cutting around the bony base of the first wing section (the one nearest the breast) and using a towel for gripping, pushing the meat back over itself to make a package of meat on the end of the bone handle. In more formal dining settings, attach paper frills to the bone.

32 chicken wing drumettes or wings with the end sections removed

2 tablespoons [30 mL] shallots, grated

2 tablespoons [30 mL] parsley, chopped

1 teaspoon [5 mL] fresh lemon juice

1⁄2 cup [120 mL] olive oil

1 teaspoon [5 mL] black pepper

1 cup [240 mL] celeriac, diced

1 cup [240 mL] carrot, diced

1 cup [240 mL] onion, diced

1⁄2 cup [120 mL] tomato, diced

1⁄2 teaspoon [3 mL] fresh rosemary leaves

2 tablespoons [30 mL] parsley leaves and stems, chopped

1 bay leaf

1⁄2 teaspoon [3 mL] cayenne

1 quart [1 L] chicken stock

21⁄2 tablespoons [40 mL] garlic, minced

21⁄2 tablespoons [40 mL] fresh lemon juice

Paper frills (optional)

2 tablespoons [30 mL] parsley, chopped

ADVANCE PREPARATION
• Make an incision around the bone of the first wing section of the chicken (the section nearest the breast). Grip the detached bone end tightly with a towel and push the meat up over itself to form a package of boneless meat at the end of the bone. Reserve.
• Combine the shallots, parsley, lemon juice, 1⁄4 cup [60 mL] of the olive oil, and black pepper in a small food processor and purée. Place the prepared drumettes in a resealable plastic bag and toss with the puréed mixture. Refrigerate for at least 3 hours or, preferably, overnight.
• Heat 2 tablespoons [30 mL] of the olive oil over medium heat in a large nonstick skillet. Add the celeriac, carrot, and onion and sauté for 5 minutes.
• Add the tomato, rosemary, parsley, bay leaf, cayenne, and stock and bring to a boil. Reduce the heat to a simmer and cook until the liquid is reduced to 11⁄2 cups [360 mL].
• Strain the liquid, pressing firmly on the solids. Discard or save the solids (see Chef Notes). Reserve the vegetable broth

COOKING METHOD
• Heat the remaining 2 tablespoons [30 mL] of the olive oil in a large nonstick skillet over medium heat and sauté the gigots, turning occasionally, until evenly browned and cooked through.
• Remove the gigots and drain on paper towels. Keep warm. Add the garlic to the pan and briefly sauté for 30 seconds.
• Deglaze the pan with lemon juice. Add the reserved vegetable broth and bring to a boil. Reduce to a syrupy glaze.
  Add the gigots and toss to coat evenly. Warm the gigots in the pan over low heat for several minutes.
  S E R V I C E
  • If using paper frills, install just before serving. Serve each person 4 gigots, topped with any remaining sauce. Garnish with chopped parsley