Chicken Drumsticks with Balsamic Glaze
Bad habits die hard. Are you still making chicken casserole every time 7 pm rolls around? Or are you an adventurer –– constantly looking for new ways to make a statement on the plate?
No matter who you are, it’s time to meet chicken with balsamic glaze — infused with garlic and rosemary. Because if you can’t crowd surf at a rock concert or shoot yourself out of an airplane, you can at least get a little rush at dinner.
For me, this recipe helps to make up for many boring traits — from wearing pajama pants at dinner to falling asleep by ten on a weeknight. I may have a tendency to put the couch cushions in the same place — every day — but in the kitchen, I like to think I’m a real shot of life.
Looking back now, this dish seems sort of rustic. But I have to admit, I felt like Martha Stewart at the time –– gingerly coating the drumsticks with black, gloppy paint made from reduced balsamic and soy sauce. And that subtle current of honey? Yeah, there was that too … and sesame seeds … but I don’t want to get ahead of myself.
So, without further ado, it’s about to get all chicken-y up in here. I’m on a mission to give drab chicken a face lift — and to do it with without hours over the stove or too many fussy ingredients. Grab a seat at my table and help me by answering one simple question: What’s your favorite way to eat chicken?
Barbecued? Sauteed? Baked? On a taco?
Leave your thoughts in the comment section below and this time next week, that’s exactly where I’ll begin.
Chicken Drumsticks with Sticky Balsamic Glaze
Ingredients:
1/2 cup balsamic vinegar
1/2 cup honey
1/2 cup brown sugar
1/4 cup soy sauce
5 sprigs of rosemary
5 garlic cloves, halved
10 to 12 chicken drumsticks
2 tablespoons toasted sesame seeds
1/4 cup chopped fresh flat-leaf parsley
Procedure:
- Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a mixing bowl — then add the chicken drumsticks and marinate for 2 hours.
- Preheat the oven to 450 degrees.
- Place the drumsticks on a foil-lined baking sheet and bake until the skin is caramelized, about 30 to 35 minutes.
- Place the marinade in a small saucepan and bring to a boil to kill the bacteria. Reduce the heat to simmer and cook over low until thick, about 15 minutes. Reserve.
- Use a pastry brush to paint the marinade on the cooked chicken and finish with a sprinkle of sesame seeds and chopped parsley.
{ 10 comments… read them below or add one }
RT @Epiventures Are You Boring in the Kitchen? epi-ventures.com/recipes/chicke… Uses all my favourite ingredients
@ynq25335 really? it was meant to be!
My favorite way to each chicken? Piccata. I know, maybe that’s a bore… but it hits home, and my kids love it.
I keep coming back to two preparations of chicken, a roast chicken, and a stew. The former involves cutting up a bird, seasoning it with salt and garlic and pimenton, searing the pieces over cast iron and finishing in an oven. Crispy skin, succulent meat, only a mild risk of culinary or epedemiological failure. The latter is a Provencal fricasee with red peppers and chorizo.
And, not to nitpick, but my favorite way to “eat” chicken, is, of course , sitting on my couch on sunday night, iced tea to the right of me, laundry and dishes done, the prospect of eight good hours of sleep immediately ahead, and Thelonious Monk in the background.
Beautiful recipe. I’ll try it this weekend. We are anything but boring here! Been using balsamic as a key ingredient for over a year now.
@Epiventures Loved the recipe! Dark meat is my fave part as imo where flavor is & I need a new way to bake legs.
@sophiaz123 I’m with you — but now that I think about it –– you could totally do this recipe with chicken breasts too.
Favorite chicken. Hmmm it is Milanesa. EVO and butter, Homemade breadcrumbs w/ oregano,thyme and parmagiano
Wow… would love the recipe Tom.
RT @Epiventures: Are You Boring in the Kitchen? http://epi-ventures.com/recipes/chicken-… (I tweeted so early today, I thought I’d give it another shot)
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