Ingredients

• 2 chickens drumsticks
• 0.25 cups diced carrot
• 0.25 cups diced celery
• 0.25 cups diced onion
• 2 cups chicken broth
• freshly ground black pepper to taste
• 1 teaspoon salt , or to taste
• 1 teaspoon fresh thyme leaves
• 1 teaspoon lemon zest
• cayenne pepper to taste
• 0.33 cups creme fraiche or heavy cream
• 2 large eggs
• 2 thicks slices day old French bread , 1 to 1 1/2 inch thick
• 1 tablespoon butter for browning bread , plus a teaspoon for greasing pan
• 2 tablespoons grated Parmigiano-Reggiano cheese

Instructions

1. 1 Combine chicken drumsticks, carrots, onions, celery, and broth in a saucepan. Bring to a simmer over high heat. Reduce heat to medium-low, cover, and simmer for 20 minutes. Turn drumsticks over, cover, and cook for another 20 minutes.
2. 2 Remove chicken and transfer to a plate. Allow to cool, wrap, and transfer into the refrigerator until needed.
3. 3 Turn heat to medium-high and reduce cooking liquids in the saucepan to about 1/3 cup. Strain liquid into a mixing bowl, pressing some of the cooked vegetables through the sieve. Season gravy with black pepper, salt, thyme leaves, lemon zest, and cayenne; add creme fraiche and eggs and whisk everything together until a smooth batter forms.
4. 4 Place bread in a shallow baking dish just large enough to fit the slices, and pour over the batter. Toss several times, wrap and place in the fridge for 1 hour or until almost all the batter is absorbed.
5. 5 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil and lightly grease with butter.
6. 6 Melt butter in a small skillet over medium heat and brown bread for a few minutes per side. Transfer bread onto the prepared baking sheet.
7. 7 Press one drumstick into the top of each slice of bread. Brush over any excess batter. Sprinkle with salt, dust with Parmesan cheese, and finish with a shake of cayenne.
8. 8 Bake in the preheated oven until nicely browned, 30 to 35 minutes.
9. 9 Mix together maple syrup, Sriracha hot sauce, and cayenne pepper in a little bowl ("dragon syrup").
10. 10 Serve chicken leg toast drizzled with dragon syrup.

Nutrition per serving