Tuesday, June 16, 2009

Chicken with Lemon and Rosemary

I found this recipe while searching online for a chicken drumstick recipe. It looked and sounded so delicious, that I knew I had to make it. This was SO good! I think it would have been a smidge better had I of used fresh rosemary as opposed to dry, but I didn't have any fresh rosemary on hand and I didn't want to make a trip to the store to pick up just one ingredient. Let’s face it any time you make a run to the store to get JUST ONE ingredient, you never leave with JUST ONE ingredient and before you know it $20.00 later...

Chicken with Lemon and Rosemary

8 large chicken drumsticks
2 tablespoons butter
1 tablespoon olive oil
1 tablespoon chopped fresh garlic
Grated zest of 1 lemon
2 tablespoons chopped fresh rosemary (2 teaspoons dried may be substituted)
1 tablespoon all-purpose flour
1-1/2 cups low-sodium chicken broth
1 teaspoon Dijon mustard
Juice of 1 lemon

1) Using a knife, make two diagonal cut in each chicken drumstick. Pat dry. Season legs with salt and pepper.

2) Place butter and oil in a large saute pan over medium heat. When hot add drumsticks and cook until all sides are brown. Add garlic, lemon zest and rosemary.

3) Combine flour, chicken broth, mustard and lemon juice in a small bowl. Whisk until smooth. Add to saute pan. Bring to a boil. Reduce heat and simmer, covered, until drumsticks are tender, about 25 minutes. Transfer drumsticks to a serving platter. Season sauce with salt and pepper to taste. Pour sauce over drumsticks. Yield: 4 servings

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