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Wednesday, March 12, 2008
2:09 PM

Balsamic Chicken Recipe

Hello everyone. Hope all is well.

We tried a new recipe recently and loved it so much that not only have we already made it twice in 10 days, but felt we had to share. I got it from an episode of Everyday Italian with Giada De Laurentiis (yes, she of the red blender).

Balsamic 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
2 tablespoons toasted sesame seeds
1/4 cup chopped fresh flat-leaf parsley

Combine 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 450 degrees F.

Place the chicken drumsticks on a foil-lined baking sheet. Bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.

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.

Sarah's Notes: The first time I made it I followed the recipe, but couldn't really taste the garlic or rosemary. The second time I chopped both the garlic and the rosemary. And I went wild and added about a teaspoon on red pepper flakes. Yum!

I also didn't use the drumettes. I just used chicken pieces. And I didn't bake it in the oven, but grilled. And by the time it was done, it smelled so good that I didn't do the whole sesame seed/parsley thing, though I am sure it would be good. The marinade has to be cooked for a while to reduce; it only thickens when it cools.

Try it and let us know if you like it!

Here's a pic from FoodTV (I was going to take one, but again, we just dove in!).

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