Chicken Drumsticks with a Mushroom Balsamic Sauce

Chicken Drumsticks in a Mushroom and Shallot Balsamic Sauce

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.

Chicken Drumsticks in a Mushroom and Shallot Balsamic Sauce

Chicken Drumsticks with a Mushroom Balsamic Sauce

51

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Yield: Serves 4

Serving Size: 2 drumsticks + mushroom sauce

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.

Ingredients

  • 1/2 tbsp olive oil (or fat of your choice)
  • 8 chicken drumsticks (I used with skin)
  • 1lb mushroom, sliced
  • parsley for serving
  • For the sauce
  • 1 tsp olive oil
  • 4/5 small shallots, chopped
  • 1 cup balsamic vinegar

Directions

  1. 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.
  2. 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.
  3. Add mushrooms to the same skillet and cook for about 3 minutes. They must remain a bit firm.
  4. 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.
http://notenoughcinnamon.com/2013/07/17/chicken-drumsticks-in-a-mushroom-and-shallot-balsamic-sauce/

 

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Comments

  1. says

    Hi Marie! I’m a new follower, and I love your recipes! These drumsticks look so delicious, and my favorite part is the short list of ingredients! You make it seem so easy!
    I have also just started a new blog project – So We Sail On, and I am very, very new to food photography. I am attempting to teach myself, but could really use a little bit of instruction, so I would absolutely love a copy of Tasty Food Photography!
    Thanks for all your gorgeous photos & wonderful recipes!
    Allie

  2. says

    Yum!! This recipe sounds like a must-try. I would have to use chicken breast, because I really don’t like dark meat. This recipe, with the simple but sophisticated flavors is exactly the kind of thing I like.

  3. Renee says

    Has anyone made this yet? I was curious, because salt is not mentioned in the recipe. It does look delicious.
    Thanks!

    • says

      Thanks Renee :) salt is always “to taste” in my recipes. I didn’t add any in this one because I didn’t think it was necessary but it’s totally up to you!

  4. Ana says

    This looks amazing! I love recipes with very few ingredients.
    I would love to get one of these books, I’m so bad at taking pictures that you wouldn’t believe.
    Regards from Spain!

  5. Paul says

    I travel a lot for work and often take pictures of my restaurant meals. I’d like some tips on how to make these pictures look even better.

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