recipe for chicken drumsticks with Eis late harvest riesling

[Treleaven Wines]

Mango Spiced Chicken Drummies with Eised Parsnips and Bok Choy

Serves 3

6 chicken legs (drumsticks)
2 tbsp lime juice
1 tbsp. garlic in oil
 Let the chicken marinate in the lime juice and garlic for a couple hours in the fridge.

3 tsp.  yellow curry
1 tsp. salt
1 tsp. pepper
5 tbsp. all purpose flour

Toss the chicken in the dry mixture then arrange on a baking sheet that is sprayed with oil.
Bake in oven heated at 400º  for 10 minutes, Flip on tray and bake for another 10
minutes or till temperature of chicken reaches 165º.

While chicken is baking:

Mix:
4 tbsp Redhot
3 tbsp butter
¼ cup mango chutney
Heat in saucepan on low temperature

Thinly slice parsnips on a mandoline after peeling
Wash, rinse and dry 3 bok choy
Spray saute pan
Saute parsnip slices with
1 tsp each cinnamon and ginger
Once they have started to warm, add 1 Cup of Treleaven's Eis Wine; add the bok choy until it starts to wilt. Remove parsnips and bok choy; reduce the remainder of the wine by ¼ till it thickens.

When chicken is done toss in the hot & spicy mango chutney sauce

Arrange parsnips on the plate top with fresh diced carrots, lay bok choy on top.  Drizzle reduction over bok choy carrots and parsnip
Plate chicken and spoon sauce onto the plate.

3 tbsp. chopped shelled pistachios
Finish by sprinkling pistachios on top

Serve with Treleaven’s Eis wine, Semi-Dry Riesling, Late Harvest Vignoles, Golden Iris, or Gilded Lily.