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.
Ingredients (printable recipe)
16 -21 drumsticks skin on
2 teaspoon salt
2 tablespoon Onion powder
1 tablespoon Garlic powder
1 tablespoon Allspice
1 tablespoon Paprika
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
- 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