Balsamic Glazed Drumsticks

I apologize for the lack of posts lately, but theatre has taken over my life. Thankfully (or unfortunately? Depends on how the show goes...), Much Ado shows this Friday and Saturday and then it's all over! I'll have my evenings open to do whatever I please.

I have been able to leave student-teaching a little early this week because the students have just their semester exams and no classes. Knowing this was coming up, I went grocery shopping with recipes in mind. I realized a few weeks ago that I was out of boneless skinless chicken breasts. I always buy a huge pack, cut them up into single serving sizes and freeze them for later use. When I was shopping this week, however, I realized I didn't have quite enough money to buy a whole pack of chicken breasts. I searched around for other meat choices and my eyes landed on drumsticks. A change in chicken meat seemed necessary so I grabbed a pack and stuck it in the freezer as soon as I got home, knowing I would have to do something with it when I have time.



I've had this recipe in "queue" for a real long while now and I finally gave it a try. It was definitely a nice change from the usual chicken breasts that I eat, so it was exciting. I feel that marinading the drumsticks in the sauce first and then cooking it will give the meat more flavor. Also, that way, the skin stays crispy instead of soaking up the liquid while simmering. The combination of balsamic vinegar and soy sauce is a very familiar flavor for me, so I loved the taste, but I would definitely love to add more pizazz to the dish. I didn't have any hot sauce so I didn't add it, but I'll have to buy it for next time. The idea of eating drumsticks shouldn't be this novel to me, really, but it just is!



Balsamic Glazed Drumsticks
From Skinny Taste

- 8 medium chicken drumsticks, skin removed
- 1 cup water
- 1 tbsp Sriracha hot sauce (more or less to taste)
- 1/2 cup balsamic vinegar
- 1/2 cup soy sauce
- 4 tsp agave nectar (or sugar)
- 3 cloves garlic
- 1 tsp ginger, grated
- 2 tbsp chives or scallions, chopped
- 1 tsp sesame seeds

1. In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil.
2. Add water, balsamic, soy sauce, agave, garlic, ginger, hot sauce and cook on high until liquid comes to a boil. Reduce heat to low and simmer, covered for about 20 minutes.
3. Remove cover and bring heat to high, allowing sauce to reduce down, about 8 minutes until it becomes a thick glaze, turning chicken occasionally. (Keep an eye on glaze, you don't want it to burn when it start becoming thick.)
4. Transfer chicken to a platter and pour glaze on top. Top with chives and sesame seeds and serve.