Recipe adapted from Eating Well December 2011 Issue.
8 chicken drumsticks
¼ cup all-purpose flour
3 tsp canola oil, divided
½ tsp salt
½ 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)
¼ 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.
Recipe by Parkesdale Farm Market Blog at http://www.parkesdale.com/blog/2013/10/braised-chicken-drumsticks-pears/