Happy Fall! It's hard to believe we're already hitting peak foliage here. The start of cooler weather and shorter days naturally calls for heartier, stick-to-your-ribs food. I've tried cooking chicken drumsticks in the past - often in the oven or slow cooker - with disappointing, less than flavorful results. This recipe is simple, cooked stove top, and ready in 30-40 minutes, perfect for a weeknight dinner when you're feeling ambitious after work. Because the sauce is reduced, these drums are seriously flavorful!
Balsamic & Soy Glazed Drumsticks
1.5 -2 lbs drumsticks (approximately 6 large drumsticks)
1 cup water
1/2 cup balsamic vinegar
1/3 cup soy sauce
3 tbsp brown sugar
3 tsp minced garlic
1. Combine all ingredients in a large pot over medium-high heat.
2. Bring the sauce to a boil. Then turn chicken, and lower head to medium so that the sauce simmers. Do not cover the pot.
3. Cook for 20 minutes, turning chicken again at 10 minutes.
4. Depending on the thickness of your drumsticks, it may take more than 20 minutes for the meat to cook through; check periodically after 20 minutes to see if the drums are done.
5. Once the meat is cooked through, stack the drumsticks on one side of the pot, to allow the sauce to reduce.
6. Simmer the sauce for 5-10 minutes until it thickens to a syrup-y consistency.
7. Roll the chicken in the glaze. Let stand for 5 minutes (to allow more thickening), then roll the drumsticks again.