I found this one in the Toronto Star – and for the most part it’s a quick one to put together. Removing the skin from the chicken drum sticks took a bit of time (I used a paper towel to wrench the skin down and over the bone) and peeling the heads of garlic took much more time than I realized. But these are both things you can get done beforehand – and after that this recipe is a breeze. Plus, all three of my kids loved it – bonus! Enjoy.
Ingredients:
2 heads garlic, cloves separated with peel removed
8 to 15 chicken drumsticks, skin removed
3 T. olive oil
1/3 c. white wine
1 c. chicken broth
2 t. Dijon mustard
2 t. flour
1/4 t. each salt and pepper
1/4 c. chopped green onions
Cut larger garlic cloves in half or even thirds. Sprinkle chicken drumsticks with salt and pepper. Then heat oil in a large frying pan over medium heat. Add the garlic and cook, stirring, until the cloves begin to brown (about 2 minutes). Then transfer to a plate with a slotted spoon.
Add drumsticks to the pan and cook until brown on one side (about 4 minutes). Turn them over, return garlic to pan and add the wine. Cook for about 1 minutes.
In a small bowl, whisk broth, mustard, flour, salt and pepper together. Add to the frying pan. Bring to a boil, then reduce heat to a lively simmer. Cover and cook until chicken is cooked through and garlic is tender – about 10 minutes. Sprinkle with green onions.
Serve with mashed potatoes, green beans and salad.