35 min 4
Mustard Shallot Chicken Drumsticks
Tangy and flavorful, these drumsticks are smothered in mustard, shallots, and white wine for a simple preparation. The fresh herbs and cream sauce pair well with a steamed vegetable, like broccoli, topped with butter. In some dishes, shallots can substitute for a combination of garlic and onion. The unique flavor of the shallot is important for this dish, so shallots should be used, if possible.
1 1⁄2 pounds chicken drumsticks
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground black pepper 2 tablespoons butter
3 tablespoons finely chopped shallots
2 fresh thyme sprigs
1 tablespoon balsamic vinegar
1⁄4 cup dry white wine
1 teaspoon Worcestershire sauce
1⁄2 cup chicken broth
2 teaspoons tomato paste
1⁄2 cup heavy (whipping) cream
1 tablespoon Dijon mustard
2 tablespoons finely chopped fresh parsley
Directions Preparing:15 minCooking:20 min
Step 1Season the drumsticks with the salt and pepper. Set aside.
Step 2In a large skillet over medium-high heat, melt the butter. Add the drumsticks, skin-side down. Cook for 6 to 7 minutes, until browned. Turn the drumsticks on their sides. Cook for 2 minutes more. Turn the drumsticks again to the remaining uncooked side. Cook for 3 to 4 minutes more. With a meat thermometer, check the internal temperature. The chicken should reach 165°F before it is removed from the skillet.
Step 3Transfer the cooked chicken to a serving dish. Keep warm.
Step 4To any butter remaining in the skillet, add the shallots and thyme. Cook for 1 minute, until the shallots are tender.
Step 5Add the vinegar, white wine, and Worcestershire sauce. Bring the mixture to a boil.
Step 6Stir in the chicken broth. Return the mixture to a boil.
Step 7Add the tomato paste. Stir to combine. Cook for 5 to 6 minutes, or until the mixture reduces by half.
Step 8Once reduced, add the heavy cream. Bring to a boil again. Whisk in the mustard. You will have about 1 cup of sauce.
Step 9Pour the sauce over the drumsticks. Allow the drumsticks to rest for 2 minutes.
Step 10Garnish with the chopped parsley, and serve.
Nutrition Facts (per serving of 3:1)