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.
Looks delicious! I love "splosh" as a measurement.
ReplyDeleteThese do look good. I love citrus with poultry and love the idea of placing the chicken on top of the skins.
ReplyDeleteThese do look tasty and so easy to make.
ReplyDeleteMy son loves the drumstick the best of all the chicken pieces, so I may try this. It looks yummy!
ReplyDeleteOh yeah, what temp. do you set your oven?
ReplyDelete