Tuesday, October 16, 2007

Balsamic Glazed Chicken Drumettes

This is a recipe I saw mentioned on The Nest's What's Cooking board, and I found the recipe on the Food Network, from Giada De Laurentiis. It was very easy and very tasty. Of course the skin was the best part, but I tried not to eat too much in an effort to be healthy! I'm not a big chicken leg fan, so I think next time I would make it with chicken breasts instead...but I do think the bone-in chicken helped keep it moist and tender.

Balsamic Glazed Chicken Drumettes

1/2 cup balsamic vinegar
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. 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 (I left out the parsley and sesame seeds).

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