Ingrédients

• 8 chicken drumsticks
• Sea salt with herbs
• 1 cup flour
• 50 g butter
• 4-5 tbsp Stefano olive oil
• 1-2 sprigs rosemary
• 1 330ml beer
• ½ fennel, thinly sliced
• ½ white onion, thinly sliced
• 4 stalks celery, diagonally sliced
• 5 multicolored carrots, sliced into rings

Préparation

1. Season chicken drumsticks well with herb sea salt.
2. Flour the drumsticks and shake off excess flour.
3. Heat the butter and oil in a 32cm Julienne sauté pan over medium heat.
4. Sauté rosemary sprigs to flavour olive oil.
5. Remove rosemary sprigs.
6. Add drumsticks and brown well on both sides.
7. Deglaze with beer and reduce by half.
8. Add the vegetables, cover and cook for 20 minutes.
9. If you run out of liquid during cooking, you can add a little water.
10. Serve with white rice or mushroom risotto.