Fowl
I decided
that in order to make my life easier, this month should be something that I
cook often. And I can’t think of any other ingredients that I use more often
than chicken. We cook some kind of chicken at least two times per week. So this month is about killing two birds with
one stone, dinner and a blog post all in one. Today on the chopping block is
rum, sage and honey.
I have made
this chicken several times in different ways. Once I fried the drumsticks and
fried the sage crispy and tossed it in the glaze. However for this recipe I
wanted something kind of slow browned and cooked down. The glaze almost becomes
the chicken; it’s not overly sticky or full of sauce.
I made this last
weekend with some fried rice for dinner as we were expecting some family to
visit. You will notice an unusual number of drumsticks in the recipe. I made 21
drumsticks. Everyone who follows this blog knows I am the small portion queen. I’m
always having you guys scale up recipes. However today is not so. These
drumsticks will feed a crowd.
They do
require a little bit of attention, because you want to brown and cook the drumsticks
at the same time, this requires constant turning to make sure it does not burn.
It needs to be on the flames for around 40 mints to ensure the chicken is almost
cooked before it’s added to the sauce.
We topped
this chicken with the mango chutney from last post, weird? it was pretty good,
so in one bite that’s mango, vinegar, sugar, honey, rum and sage…Seems legit.
To season
16 -21
drumsticks skin on
2 teaspoon
salt
2 tablespoon
Onion powder
1 tablespoon
Garlic powder
1 tablespoon
Allspice
1 tablespoon
Paprika
Black pepper
2 tablespoon
Oil
To cook
chicken
3 tablespoon
Oil (to brown chicken)
10-15 Sage
leaves (chopped)
½ cup Honey
2/4 cup Rum
2 pinches Salt
Instructions
- Season drumsticks and set aside to marinate for at least an hour, overnight would be best
- In a very large skillet heat the oil and brown the chicken on all sides, you want to cook the chicken to 90 percent doneness using this method, so you will be continually turning them every 5-8 minutes or so per side until the chicken is almost cooked and very golden brown. This should take about 35 to 40 minutes
- After browning remove the chicken from the flames and set aside
- Strain off all the excess oil, leaving behind about 1 tablespoon of fat
- Add half the sage and sauté
- Add the rum and honey, allow this to cook and begin to slightly thicken
- Add the chicken back to the sauce with the remaining sage leaves cover and cook for 15 to 20 minutes
- The sauce will reduce and form a glaze on the chicken
- Serve
Xoxo Greedygirl
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