Saturday, August 18, 2012

The Weekend Chef: Honey-Molasses Chicken Drumsticks

This was a recipe that I was planning on making later in the week but the weekend came, we got busy, and my husband thought that he had time to make homemade steamed pork buns.  Needless to say, I had all the ingredients for this recipe and told him to just make it. I'd figure something else out for dinner the night I had planned to make this.  Now, I know this dish doesn't look like much from the picture below.  I'm not a big chicken on the bone eater and my husband was nice enough to take all the chicken off the bones, as seen below.  The sauce was super tasty and we all really enjoyed it!  This recipe was meant to be served cold, picnic-style.  However, we enjoyed it warm. I'm thinking this recipe can be adapted for a slow cooker.....hmm, may have to try it out again!

Honey-Molasses Chicken Drumsticks
recipe from Cooking Light, March 2005

1 tablespoon brown sugar
2 tablespoons water
2 tablespoons honey
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon molasses
1 teaspoon minced garlic
1 teaspoon olive oil
6 chicken drumsticks, skinned
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Combine first 7 ingredients, stirring with a whisk.

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken with salt and pepper. Add chicken to pan, browning on all sides. Add honey mixture to pan, turning chicken to coat. Reduce heat to medium-low. Cover and cook 15 minutes or until chicken is done, turning chicken every 5 minutes. Uncover and cook an additional 1 minute or until mixture is thick and a mahogany color, and chicken is well coated. Remove from heat; cool 15 minutes. Cover and chill.

Family Rating: 2 thumbs up!

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