So I was definitely supposed to post this last week and completely ran out of time! Oops. This chicken recipe was created on the fly when we were cooking dinner one night. I had originally wanted to do a slow cooker chicken drumstick recipe from skinnytaste.com but did not wake up early enough, so I had to get creative! This was the second time I made them and it was another success!
1 package of organic chicken drumsticks
1 tablespoon olive oil, more if necessary to coat all the drumsticks
Salt & Pepper
Dash of oregano, basil, thyme (I used dried, but fresh would probably be even better)
1/2 onion sliced
2 cloves of garlic, minced
1/4 cup of white wine
1 tablespoon butter
Pre-heat oven to 425 degrees.
Rinse chicken and pat dry. Coat the drumsticks with olive oil and sprinkle with salt, pepper, oregano, basil and thyme. Bake for 30-45 minutes. Mine took close to 45 minutes for some reason. Cover with tin foil if they start to get too brown. While the chicken is cooking, melt butter in saute pan and add the onion and garlic. Saute until onions are soft. Add wine and let it reduce and thicken. Chicken should come to an internal temperature of 165 degrees. Serve with onions, garlic and white wine sauce.
While the chicken cooks, prepare and cook your brussels sprouts. I don’t have a lot of experience with cooking sprouts, so I deferred to an internet search for a recipe. I do enjoy ordering them when I am out, and they usually involve bacon! I am also on a personal mission to change Jason’s mind about this particular vegetable.
These were amazing. Don’t skip any steps! The bacon and cider vinegar add so much flavor and the small tablespoon of Dijon mustard adds a little kick. Jason loved them too! I will definitely be making these again.
Stay tuned this week for a post about Sunday night’s dinner (Stuffed Cabbage Rolls) and a little re-cap of our weekend wine tasting 🙂