Pilons de poulet sur riz pilaf pommes canneberges et noix

In collaboration with
Nancy Bordeleau, Cinq Fourchettes

4-6 Portions
10 min Prepping
45 min Cooking
Recipe Easy



  • 1/4 cup (60 ml) olive oil
  • 5 cloves garlic, finely chopped
  • 1/4 cup (60 ml) parsley, finely chopped
  • Juice of one lemon
  • 2 tbsp. (30 ml) Dijon mustard
  • Salt and pepper to taste


  • 2 cups (500 ml) chicken broth
  • 1/2 cup (125 ml) cider (or apple juice for an alcohol-free version)
  • 1 tbsp. (15 ml) Dijon mustard
  • 4 tbsp. (60 ml) butter (added in two parts)
  • 1 tbsp. (15 ml) Italian seasoning
  • 1 bay leaf
  • 1 cup (250 ml) wild rice, rinsed and drained
  • 1 onion, finely chopped
  • 1 Fuji apple, diced
  • 1 tsp. (5 ml) cider vinegar
  • 1/2 cup (125 ml) toasted walnuts or pecans
  • A small handful fresh parsley, chopped
  • Salt and pepper to taste


Click the steps to erase them.

  1. Combine marinade ingredients in a bowl. Place drumsticks in bowl and cover with marinade. Cover with cellophane and refrigerate 30 minutes. Meanwhile, prepare ingredients for rice.
  2. Preheat oven to 400°F (200°C).
  3. In a non-stick pan, bring to a boil the cider, chicken broth, 1 tbsp. butter, bay leaf, and Italian seasoning. Season with salt and pepper.
  4. Add rice and reduce to low heat. Cover and cook 45 minutes or until liquid is absorbed by rice. Make sure there is always liquid and don’t stir too often or the rice will be very sticky.
  5. Place chicken drumsticks in oven on baking sheet lined with parchment paper for 40 minutes. Turn halfway through cooking.
  6. In a skillet, melt the rest of the butter. Sauté onions 4 minutes. Add apple pieces and cook until flesh is tender, but not too soft. Set aside.
  7. When the rice is cooked, add apple mixture, cranberries, nuts, parsley, and cider vinegar. Mix together. Season with salt and pepper.
  8. Serve with chicken drumsticks.