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.
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.
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!