Salmon with Lentils

Phyllo dough crust is the "croute" for Guy's "chicken pot pie on a stick."
Directions for: Drumsticks en Croute

Ingredients

2 Tbsp dried oregano

1 Tbsp chile powder

1 Tbsp paprika

1 Tbsp ground cumin

1 Tbsp garlic powder

1 Tbsp salt

3 lb(s) chicken drumsticks

1 pkg filo dough, thawed

3 Tbsp honey Dijon mustard

cup unsalted butter, melted

Directions

1. Preheat the oven to 350F.

2. In a small bowl, combine the spices and mix well. Rub the chicken evenly with the spice mixture and place on a baking sheet. Place in the oven and cook for 1 hour and 15 minutes. Remove to cool.

3. While chicken is cooling, unfold the filo, stacking the layers so the ends are aligned, and cut into 6-inch wide strips the length of the dough. Cover with a damp towel until ready to use.

4. Once chicken is cool enough to handle, make a small slit in the leg and add about 1 to 2 teaspoons of the mustard. Working with 1 sheet of filo at a time, lightly brush with butter, top with another sheet, and lightly brush with butter again. Repeat so there are 3 to 4 layers of filo evenly stacked on top of one another. Roll 1 leg inside the stacked and brushed filo, leaving the bone end of the drumstick exposed. Brush lightly with butter and repeat with remaining filo and drumsticks.

5. Return to the oven and bake until golden and crispy, 20 to 30 minutes.

6. Serve immediately.

See more: Pastry, Chicken, Dinner, Easy, Main