Thursday, February 21, 2013

Balsamic Chicken Drumsticks

So after a fabulous weekend of food in Chicago my innermost foodie self was utterly content and giddy!  I took some of that excitement and put it into lining up a week of all new recipes to try!  In this blog I'll be featuring Balsamic Chicken Drumsticks with Sundried Tomato and Basil Orzo.  Typically I don't go for bone in chicken in any form unless its wings at a restaurant or rotisserie.  But I had seen chicken drumsticks at Meijer for a reasonable price and thought why not give it a try!  I had remembered seeing a recipe somewhere in my Pinterest plethorae so I hunted it down and here we are!  We paired it with Sundried Tomato and Basil Orzo and a salad.

Balsamic Chicken Drumsticks
(Makes two to three servings)
- 5-6 chicken drumsticks
- 1/4 c. balsamic vinegar
- 1/4 c. honey
- 1/4 c. brown sugar
- 2 Tbsp. soy sauce
- 3 cloves of garlic, minced
- a few shakes of rosemary


- In a bowl, combine balsamic vinegar, honey, brown sugar, soy sauce, garlic and rosemary then pour into a resealable plastic bag.

- Place drumsticks in bag with marinade, seal and turn to coat drumsticks.  Place in refridgerator to marinate.  (The original recipe says for two hours, I didn't have that kind of time so I only did it for 15 or so minutes)

- Preheat oven to 450 F.
- Place chicken on foil lined baking sheet and place in oven for about 30 − 35 minutes, until skin is carmelized and dark in spots.  At about 15 minutes turn the drumsticks.
- While chicken is baking, pour remaining marinade in a small saucepan, bring to a boil and simmer on low until it thickens (about 15 minutes).

- Use a pastry or sauce brush to brush the cooked marinade on the chicken about 5-7 minutes before its finished baking.
- Serve, you can add a garnish of toasted sesame seeds if you'd like.
- Enjoy!

These were delicious!  The sauce was just right and the chicken was nice and juicy.  Not to mention other than taking some time in the oven its a pretty simple recipe.  

Sundried Tomato and Basil Orzo
(this makes four side servings)
- 1 c. orzo pasta
- 1/4 c. fresh basil leaves
- 2 to 3 Tbsp. sundried tomatoes (rehydrated or oil packed)
- 1 Tbsp. olive oil
- 1/4 c. and 2 Tbsp. grated Parmesan cheese
- salt and pepper to taste

- Bring a pot of salted water to a boil, add orzo and cook for 8 minutes or until al dente.  Drain and set aside.
- Mix basil and sundraied tomatoes either in a food processor or with an immersion blender until blended.
- In a bowl, toss orzo, basil tomato mix, olive oil, Parmesan cheese, salt and pepper.

- Serve warm or chilled.
- Enjoy!

The great thing about this orzo is it can be warm or cold, offering some versatility.  This was equally as good.  Altogether Chris gave it a thumbs up and "make again please" rating!  Not bad for a Thursday night dinner. 

Next up we're headed back to Oxford for alumni and wedding meetings!  Very excited to get back to campus but I am hoping mother nature cooperates with us.  It's about time I get a cocktail recipe up here so I'll do my best on Oscar Sunday!  Happy Weekend everyone!


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