Wednesday, March 25, 2015

Pan-fried Buttermilk Marinated Chicken Drumsticks

Pan-fried Marinated Chicken Drumsticks

1 1/2 cup buttermilk
12 chicken drumsticks
Coarse roasted Garlic Seasoning
1/2 cup plain flour
Thin sliced red bell pepper
Thin sliced small onion
Thin sliced shallot
1/2 cup sliced mushrooms
1/4 cup dry white wine
1 1/2 cup chicken stock
12 tbsp butter
12 tbsp olive oil
1/2 cup spinach
1 cup uncooked rice
2 cups broccoli florets

(Note:  I used 9 drumsticks instead of 12)

Rinse drumsticks in cool water.  Place in a bowl or plastic bag.

Marinade in buttermilk for at least 1/2 hour. Can marinade longer if the time is available.

Drain chicken drumsticks in colander.

Season with coarse Garlic Salt or Coarse Roasted Garlic Seasoning mix

Place flour in small plastic bag.  Put 2 or 3 drumsticks in the flour and shake till covered, 

remove and continue with more until all drumsticks are covered in flour.

Slice onions, bell pepper & shallot along with mushrooms (I'm lazy, I just use premium sliced mushrooms from a jar) Drain the juice if using canned mushrooms.

Add butter and olive oil to a fry pan.  Heat butter and oil.  Add 6 drumsticks to hot fry pan and lightly brown on one side.

Once chicken is browned on one side, turn chicken to brown other side.  Make sure to brown all sides.

Remove once browned and drain on a wire rack or paper towels to rest while browning the remaining legs. 

Let lightly browned chicken legs rest for a few minutes

Using the drippings and oil/butter left in pan, saute the onion, shallots, bell pepper, and mushrooms till tender. (Note:  If the butter/oil mixture seems to be over brown, you could drain off most of it and add fresh butter and allow pan to heat up the butter again and then add the vegetables) 

When vegetables have reached being tender, Add dry white wine, let it cook till most of the alcohol has cooked out (there should be a brown liquid with the vegetables at this stage)

and then add the chicken stock to the pan. Bring to a boil.  Test for taste, add salt if needed.  

Return all chicken legs to the pan, cover with a lid and cook on medium heat till meat starts pulling from the bone.

While the chicken is simmering, add 2 cups of water to a 2 quart pot.  Bring to boil.  Add 1 cup rice.  DO NOT STIR!  When water returns to boiling, turn heat down to lowest simmering setting, cover with a bamboo sheet and then the lid or use chopsticks to keep the lid slightly open.  Let it cook till all water has been soaked up.  Check it about 15 minutes in to see if water has left pot.

In mean time, steam the broccoli.

Feeds 4 people.

Recipe by © Kathryn Joelsen 
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