I’m a big fan of boneless, skinless chicken breasts. However, my family loves chicken on the bone. When my 6 year old saw that we were having chicken drumsticks for dinner, she was so excited she started to dance in her seat. Not kidding. Me, on the other hand, not as happy, sat quietly facing my plate.
We just got fresh Apple Cider at them market, so I decided to look for a new recipe to try. Last year I made this. I found this recipe in last year’s Eating Well December issue. This recipe called for boneless, skinless chicken breasts, but all I had defrosted at the time was the drumsticks.
- 8 chicken drumsticks
- 1/4 cup all-purpose flour
- 3 tsp canola oil, divided
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 1 medium, purple onion, coarsely chopped
- 1 cup Apple Cider
- 2 medium, potatoes, chopped
- 1 cup chicken broth
- 4 firm, ripe pears, peel and cube (I used Bosc, but you can use Anjou or Comice)
- 1/4 cup lemon juice
- 1 tsp dried thyme (or 1 tbsp fresh thyme)
- Dredge the drumsticks to coat well on all sides, shaking off excess. Reserve unused flour.
- Heat 1 tbsp oil in a Dutch oven over medium-high heat. Add half the chicken and cook until golden, about 3-5 minutes per side. Remove to a plate and season with salt and pepper. Add more oil to the pot and brown the rest of the chicken. Set aside.
- While the chicken is cooking mix the pears with lemon juice and thyme. Set aside.
- Reduce the heat to medium-low and add oil, and onions. Stir until golden brown for about 3 minutes. Add 1 tbsp of flour and stir 1 more minute. Gradually add apple cider and stir until thickened for about 2 minutes.
- Add pears, potatoes and drumsticks back in the dutch oven, cover and reduce the heat to low and cook for about 15-20 minutes.
This recipe was definitively a crowd-pleaser at our home. The girls really enjoyed eating the drumstick cave man style, and I got them to eat pears! That’s what I call a Win-Win. Enjoy!