Thursday, August 12, 2010

Sticky Lemon, Thyme, and Honey Drumsticks



I’m always in the mood for chicken, and typically chicken dinners consist of breast meat, but every now and then I come across a recipe that calls for chicken legs that sound so good, I’m happy to switch things up. I was a little skeptical about using lemon slices in the dish, since I usually just add the zest or juice of lemons, but the lemon ended up being my favorite part of the meal. The slices of lemon really took on the flavor of the sauce and became almost candy-like. The chicken was flavorful and sticky, just like the title says!

Sticky Lemon, Thyme, and Honey Drumsticks

Printer Friendly Version

8 to 10 chicken drumsticks

salt and freshly ground black pepper to season

3 tablespoons olive oil

4 to 5 slices of ginger

1 heat garlic, all cloves peeled and lightly crushed

2 to 3 thyme sprigs

2 tablespoons white wine

2 tablespoons dark soy sauce

3 tablespoons honey

1 cup hot water or chicken stock

1 lemon, finely sliced

Steamed rice, if desired

Season the drumsticks with salt and pepper.

Heat olive oil in a large sauté pan. Brown the chicken pieces on each side over high heat for 2 to 3 minutes, until golden brown. Remove from pan.

Add ginger, garlic, and thyme to the pan. Stir fry lightly.

Add white wine to deglaze the pan. Drizzle over the soy sauce and honey.

Pour in hot water, add lemon slices and drumsticks. Lower heat to medium high, let the liquid bubble until it becomes thick, about 10 minutes or until the drumsticks cook through. Add spoonfuls of water at a time if the sauce becomes dry.

Transfer the chicken to a plate and serve immediately with steamed rice.

Source: Lululu at home

No comments: