I don’t know if you can tell from the pictures, but this dish is soooo good! I’m totally hooked. So much that I made it twice last week. There’s something about this sauce, loaded with mushrooms, shallots and balsamic vinegar that I can’t resist. It’s finger lickin’ good. I see this dish as a perfect weeknight meal and perfect for entertaining. The chicken takes times to cook -about 35 minutes- but you don’t have much to do. If you buy pre-sliced mushrooms, the only prep you’ll have to do is chopping the shallots. It’s definitely not complicated to prepare, but has a sophisticated taste => my kind of meal.
Cal: 484 - Protein: 46.9g - Fat: 23g - Carbs: 18.5g - Fiber: 1.8g - Sugar: 13.4g
WW Old Points: 11 pts - Points+: 12 pts
Please note that the actual nutritional facts are lower since most of the fat is drained.
- 1/2 tbsp olive oil (or fat of your choice)
- 8 chicken drumsticks (I used with skin)
- 1lb mushroom, sliced
- parsley for serving
- 1 tsp olive oil
- 4/5 small shallots, chopped
- 1 cup balsamic vinegar
- Heat a non-stick skillet on high heat. When hot, add olive oil and brown drumsticks for about 1:30 minutes on each side. Reduce heat to medium, cover with a lid and cook for about 35 minutes or until chicken is not longer pink inside. Remove from skillet and set aside. Drain fat from skillet and leave just enough to cook the mushrooms.
- While meat is cooking, prepare balsamic sauce. Heat olive oil in a small saucepan over medium heat. Cook shallots for about one minute. Add balsamic vinegar and bring to a boil. Reduce heat and simmer for about 8 minutes or until the vinegar has reduced by half. Remove from heat and set aside.
- Add mushrooms to the same skillet and cook for about 3 minutes. They must remain a bit firm.
- Add balsamic sauce and scrap the bottom of the skillet. Add chicken and cook for an additional 3 minutes or so to reheat the meat.
If you’re interested in food photography, you’re going to like what’s coming next. I’m excited to giveaway a copy of the Tasty Food Photography ebook, written by Lindsay of Pinch of Yum! This book is loaded with tips, tricks and advice to help you take awesome food photography. I bought the book myself and it’s been very useful. Because all the basics and technical aspects of food photography are tackled in a very understandable way, it’s the perfect book for beginners. If you’re already more advanced, I still believe you would benefit from all the tips and tricks she learned in her past 3 years of successful blogging and that she shares in Tasty Food Photography. What I liked best was the ‘lightning tips’ and ‘composition tips’ sections. If you want to learn more about the ebook, head over this page.
Until July 31st, you can use the coupon newversion25 for a 25% discount to purchase the new version of Tasty Food Photography!