August 2023:
RECIPE OF THE WEEK FROM HIGHFIELD HALL & GARDENS STAFF, GAIL BLAKELY
This is wonderful summer dish, as it can be served right after cooking, or warm, or even room temperature. It comes together very quickly: when you are making
Bootstrap Farm Club bounty: roasted tarragon chicken drumsticks with heirloom tomatoes and basil aioli. It is time to enjoy summer tomatoes—and Bootstrap has some of the very best. These chicken drumsticks are easy to prepare, as is the basil aioli. The Farm offers great packages (one and a half pounds) of drumsticks; frozen, they are easy to defrost in the am, then finish them in the oven for an hour before you want to serve them—a great boat lunch, or a nice dinner on the deck, should you prefer.
Tarragon Chicken Drumsticks and Summer Heirloom Tomatoes with Basil Aoili
Ingredients
Tarragon Chicken Drumsticks
- 3 tbsp dried tarragon
- 1 tbsp each: seasoned salt and sweet paprika
- 1 tsp lemon pepper
- 2 tsp garlic powder
- 2 to 3 tbsp olive oil
- 8 chicken drumsticks
Summer Heirloom Tomatoes with Basil Aoili
- 2 to 3 large, gorgeous fresh heirloom tomatoes, cored
- ½ cup mayonnaise (Hellman’s preferred)
- 3 tbsp fresh basil cut in chiffonade, plus more for garnish
- 1 tbsp best olive oil
- Salt and pepper to taste
Instructions
Tarragon Chicken Drumsticks
- Pat the drumsticks dry and place them in a bowl.
- Add the oil and toss to coat.
- In a small bowl, mix the remaining ingredients and add these seasonings to the drumsticks.
- Toss again to make sure they are coated well.
- Place on a foil lined baking sheet and bake in a preheated 400F oven for 30 minutes, turning them after 15 minutes so they crisp all over. Serve hot, warm, or at room temperature.
Summer Heirloom Tomatoes with Basil Aoili
- In a small bowl, mix the mayonnaise with the basil and olive oil; season to taste with kosher salt and freshly ground black pepper.
- Cut the tomatoes into quarters, place them on a serving plate, and sprinkle them with flaky sea salt (also available at the Farm).
- To serve, drizzle them with the aioli and garnish with a few more basil leaves.
- You can add some cut up cucumbers to this if you have them.