Sunday, 1 March 2015

Tangelo and Sherry Vinegar Chicken Drumsticks

Carole's Chatter: Tangelo and Sherry Vinegar Chicken Drumsticks


To make these Tangelo and Sherry Vinegar Chicken Drumsticks all you need is:

2 tangelos (or oranges)
Splosh of sherry vinegar
100g butter
Seasoning – salt, pepper sprigs of thyme
Chicken drumsticks

Juice the tangelos – don't throw away the skins – you'll be using them to sit the drumsticks on while they cook.

Put the juice, sherry vinegar, butter, salt and pepper into a pot and simmer for 5 minutes or so.  Allow this to cool to near room temperature.

Slash the skin of the chicken drumsticks and then marinate them in the juice mixture for 1 to 2 hours (in a plastic bag, in the fridge)

Heat your oven up and pop the drumsticks onto the tangelo skins and then pour the juice mixture over them – keeping some of it aside for use when basting later.

Cook until the juices run clear when pricked with a knife.

These were delicious but the sauce wasn't quite thick enough.  I should have taken the chicken out to rest wrapped in foil and then reduced the sauce by boiling it on the stove top.

5 comments:

  1. Looks delicious! I love "splosh" as a measurement.

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  2. These do look good. I love citrus with poultry and love the idea of placing the chicken on top of the skins.

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  3. These do look tasty and so easy to make.

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  4. My son loves the drumstick the best of all the chicken pieces, so I may try this. It looks yummy!

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  5. Oh yeah, what temp. do you set your oven?

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