Tuesday, June 14, 2011

Dinner Tonight

Had one of my favs tonight! Balsamic Glazed Chicken, "Asian" Broccoli Slaw and Rosemary Steak Fries (sorry forgot to take a pic tonight of those). Yummy yummy for my tummy!! :-)

Balsamic Glazed Chicken

1/2 cup balsamic vinegar

1/2 cup honey

1/2 cup brown sugar

1/4 cup soy sauce

5 sprigs of rosemary

5 garlic cloves, halved

10 to 12 chicken drumsticks, wings or thighs

2 tablespoons toasted sesame seeds

1/4 cup chopped fresh flat-leaf parsley (optional)

DirectionsCombine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a large, re-sealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinate for 2 hours.
Preheat the oven to 375 degrees F.
Place the chicken drumsticks on a foil-lined baking dish. Bake until the skin is caramelized and very dark in spots, about 30 to 45 minutes. Up Heat to 450 at end if needed to brown chicken more after basting with glaze.
Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Reserve.
Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.
Cook's note: I like the rosemary and garlic flavors in the background. Brushing the cooked drumettes with the reduced marinade helps the flavors along. Also, re-moistening helps the parsley and the seeds to adhere.


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