Chicken Drumsticks Pierre Recipe #90739
This is a very easy recipe for a chicken dish that will suit people who like their chicken spicy, but not TOO hot. Served on a bed of rice, it is colorful and elegant enough for company. UPDATE: I suggest that you not substitute regular mustard for dry mustard. Regular mustard is made by mixing dry mustard with a substantial amount of vinegar and will completely change the flavor of the dish.
by echo echo
55 min | 5 min prep
SERVES 4
- 1/4 cup flour
- 1/2 teaspoon salt
- 1 dash pepper
- 8 chicken drumsticks (about 2 lbs)
- 3 tablespoons butter
- 1 (14 1/2 ounce) can tomatoes
- 1/2 cup water
- 2 tablespoons brown sugar
- 2 tablespoons vinegar
- 2 tablespoons worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon dry mustard
- 1/2 teaspoon celery seed
- 1 garlic clove, minced
- 3-5 drops hot pepper sauce
- Mix together the flour, salt and pepper.
- Dust the drumsticks with the seasoned flour.
- Melt the butter in a skillet with a lid.
- Brown the chicken over medium heat on all sides.
- Remove the chicken from the pan and drain on absorbent paper.
- In the same pan, combine the tomatoes thru hot pepper sauce; bring to a boil.
- Reduce the heat and return the chicken to the pan.
- Cover and simmer about 45 minutes.
- Serve with pan juice.
- Good over white or brown rice.
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5 stars