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Skillet Glazed Drumsticks

14 Jul

True Confession:  I love buying rotisserie chickens from the grocery store.  They’re fast and delicious and so easy after a long day at work.  But sometimes you want something a little more interesting and this recipe is just the trick!  If you’ve never pan-roasted before, you are in for a treat–you get the delicious browned outside of the chicken from cooking it in the skillet on the stove-top, yet popping it in the oven to finish cooking means you’re going to still end up with moist chicken.  Don’t let the presence of jalapeno jelly make you think this is a spicy dish–unless you add a lot of hot sauce.  In the end, I could barely taste any spicy heat at all!

Before we go any further, make sure you have a large skillet that is able to go in the oven.  That means no plastic handles and, just because it seems like a good idea, I try not to put non-stick pans in the oven.  Who knows what chemicals were used to make it non-stick and I’d rather not have that melting into my food.  I will warn you that while certain ingredients aren’t exactly fun to work with (cleaning out a raw chicken, for example), I never really am completely grossed out by them.  That said?  Jalapeno jelly was disgusting!  and I normally love jalapenos!  ….have I whet your appetite yet?  The end product here is delicious, though, so just dive right in and go for it because you’ll love what you’re eating for dinner–not your average chicken dish!

Skillet Glazed Drumsticks
recipe source: America’s Test Kitchen 30 Minute Suppers Summer 2010
Serves 4

  • 3 tablespoons jalapeno jelly
  • 1 teaspoon grated zest and 2/3 cup juice from 2 large oranges
  • 1 shallot, minced
  • hot sauce
  • 2 tablespoons molasses
  • 1 teaspoon cornstarch
  • 8 chicken drumsticks (about 3 pounds)
  • salt and pepper
  • 2 tablespoons vegetable oil
  1. Adjust oven rack to middle position and heat oven to 450 degrees.  Combine jelly, orange zest and juice, and shallot in small saucepan, add a few dashes of hot sauce to taste.  (I probably put in a teaspoon or so and could barely taste any spice at all.)  Whisk in molasses and cornstarch.  Simmer mixture over medium heat until thickened, about 5 minutes.
  2. Meanwhile, pat chicken dry with paper towels and season with salt and pepper.  Heat oil in large skillet over medium-high heat until just smoking.  Cook chicken, turning once or twice, until well browned.
  3. As best you can manage it without dumping the chicken out of the pan too, pour off remaining oil.  Pour the heated glaze over the chicken in the skillet, turning chicken until thoroughly coated.  Transfer skillet to oven and roast until chicken registers 175 degrees, 20 to 25 minutes, flipping chicken halfway through.
  4. Transfer chicken to platter, season glaze with salt and pepper to taste, and pour glaze over chicken.
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