Crispy, herby, breaded chicken drumsticks

I liked this one, it's easy, tasty, and looks good. I served one small-size drumstick per person, as a first course. Wash the drumsticks and cut around the bone with a knife, to remove the skin from the bottom third (where there's no meat). Chop the end of the bone away, a punch on the knife ought to do it, the bone is not that hard there. Slightly score the skin that remains with the knife a few times. Don't cut deep into the meat, just the skin, so it gets more crunchy. Salt and pepper them generously.

Put a couple of spoons of olive oil in a hot pan, over high heat, and "seal" the drumsticks all around, for a few seconds. You only need to slightly brown the outside, to keep the juices in, they don't need to cook all the way. Transfer them in an oven pan and cook in a medium hot oven for half an hour.

While they're in the oven, put in a food processor a few leaves of basil, parsley, mint, a couple of spoons of olive oil, and a cup of breadcrumbs. I save any stale bread and break it in the food processor when it dries up, so I always have a plastic container of breadcrumbs in the fridge. Process everything until the leaves are gone, and the whole thing looks like green sand. Set aside.

After the drumsticks are cooked for half an hour, take them out of the oven, and while they're still hot, rub a spoon of mustard on each. The mustard will melt from the heat, and its flavor will be absorbed nicely by the dried skin.

Immediately, as they're still sticky from the mustard, roll them in the green breadcrumbs, and rub some on until they are coated. Return them to the oven for another five to ten minutes, for the coating to dry up and make a nice, aromatic, green crust. Take them out of the oven and serve, before the crust softens at all.

This is how it looked finally, on my plate. You can tell from the picture that I had just finished the appetizers. They taste very good, if you seal them properly at the beginning in the hot oil, they're moist and yet well-cooked, and the herby breadcrumbs and mustard make a very nice crust with a great smell. My guests liked them too.

(Citation: I got the green breadcrumb crust idea from a youtube video with G.Ramsey)