I love this recipe because of how wonderful these taste, but also because of how easy it is to eat them. Each endive leaf forms a little boat for the filling to rest in, and makes for a perfect passed appetizer at parties. Chicken drumsticks are coated in a honey mustard mixture and roasted until shimmering and juicy. The meat is taken off the bone and paired with apple slices, aged Gouda, fig jam, and flake sea salt inside of each endive leaf, creating a wonderful interplay of flavors and textures. • makes about 18 filled endive leaves
Combine the mustard, olive oil, honey, wine, brown sugar, thyme, and salt in the pitcher of a blender and puree until smooth. Transfer ¼ cup of the mixture to a bowl, cover, and set aside in the refrigerator. Pour the remaining mixture into a large resealable plastic bag along with the drumsticks. Press out as much air as possible before sealing. Refrigerate for at least 4 hours or overnight.
In a charcoal grill, heat coals until they’re pale grey and glowing orange. Move the hot coals to one side of the grill and place the drumsticks on the grill rack on the opposite (cooler) side, with the meatier end closest to the coals. Grill, covered, turning occasionally, until the drumsticks are cooked through and the juices run clear, 30 to 40 minutes, brushing with the reserved ¼ cup marinade halfway through. Allow to cool before removing the meat from the bones and cutting the meat into roughly 2-inch long and 1-inch wide pieces.
Gently peel the leaves off the endives. Smear ½ teaspoon of the fig jam across an endive leaf. Add a shaving of Gouda, one of the apple slices, and a piece of the chicken and top with a pinch of flake sea salt and drizzle with the reserved sauce. Repeat with the remaining ingredients.