For the yeast dough, stir the yeast with about 150 ml lukewarm water and a pinch of sugar, mix everything together with the flour and a pinch of salt to a dough. Cover and let it rise for about 30 minutes.
Remove the peel from the shallots and cut them in half. Remove the garlic from the skin and press it smooth. Cut the chicken legs at the joint and remove the skin. Sauté drumsticks in a casserole with 2 tbsp clarified butter until golden brown on all sides, add shallots and garlic, season with salt and pepper, deglaze with 2 tbsp soy sauce. Boil the soy sauce, then extinguish with red wine, add bay leaf and thyme and steam for about 30 minutes, repeatedly turning the drumsticks to the other side. If necessary, add a little more red wine.
Preheat the oven to 230 °C (220 °C convection oven).
Chop the hazelnuts and raisins and mix into the yeast dough. Form narrow baguette sticks from the dough and bake them in the heated oven for about
10 minutes.
Clean the mushrooms, cut them into quarters and add them to the drumsticks just before serving. Cook them for about 5 minutes and season them once more.
Remove the drumsticks from the cooking pot and serve. Bind the sauce with 2 tablespoons of ice-cold butter and pour over the drumsticks. Serve with breadsticks.
Our tip: Use high-quality red wine for an especially fine taste!
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