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1
Preheat your oven to 350 F.
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2
Heat up the oil in a large skillet over a medium heat, and fry the drumsticks until they are crispy and brown on one side.
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3
Then turn them and do the other side.
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4
Dont cook them until theyre all the way done!
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5
They will finish cooking in the oven.
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6
When both sides are delicious looking, transfer them to an oven-safe dish and pop them in the oven.
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7
Youll want to reserve the goodies in the pan you fried the chicken in so dont wash it!
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8
While the chicken roasts, slice and clean the leek.
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9
Make sure you get all the sandy grit out because the leeks I buy always seem to have lots of grit.
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10
Youll want the slices to be fairly thin.
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11
Then add the butter to your skillet and fry the leeks in the same pan as the chicken.
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12
Once theyve sweated a bit, add the chicken stock and deglaze the pan, making sure you scrape up the brown bits from the chicken.
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13
Let it reduce a bit, and then add the mustard.
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14
English mustard packs a bit of a kick, so be careful!
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15
Once the sauce has thickened to the consistency of choice, take it off the heat and finish it off with a pat of butter.
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16
Once the chicken is finished roasting anywhere from 15-25 minutes depending on the size of your drumsticks, give it a good five minutes to rest.
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17
Then serve with rice, with the leek sauce on top.
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18
Feeds three people, or me for three days.
