Tonight I completely outdid myself… no really, I rock. Okay, okay… rather Giada rocks. Yet another recipe that I actually followed to the tee (shock!) but I did soak (marinate) the chicken overnight instead of the 2 hours.
Balsamic Chicken Drumettes
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
Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a large, re-sealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinate for 2 hours.Preheat the oven to 450 degrees F.
Place the chicken drumsticks on a foil-lined baking sheet. Bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.
Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Reserve.
Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.
Oh… so maybe I didn’t follow it to the “tee”… I did not add the sesame seeds b/c I didn’t think the kids would go for it. 🙂
I made the following veggie to go on the side:
Butternut Squash: peeled, cut and cubed. Add 3 tbsps of olive oil to skillet. Add butternut squash, 2 minced garlic cloves, kosher salt and ground pepper. Saute until tender (about 10 mins) then add 1 cup of chicken broth, saute for another 5-10 mins.