Chicken Drumstick Sauté Recipes

CHICKEN DRUMSTICK SAUTé

Chicken Drumstick Sauté image

Adapted from my local newspaper. A simple dish that can be paired with either pasta or rice or stand alone to allow the veggies to be the star!

Provided by threeovens

Categories Chicken Thigh & Leg

Time 35m

Yield 8 drumsticks, 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1 lb chicken drumstick, skin and fat removed
5 tablespoons olive oil (plus 2 more for sautÃ©eing)
7 tablespoons white wine vinegar
1 tablespoon fresh parsley, chopped
1 large garlic clove, minced
salt & freshly ground black pepper
1 fresh lemon

Steps:

In a bowl, whisk together 5 tablespoons olive oil, the vinegar, parsley, garlic, and salt and pepper to taste. Pour over chicken and allow to marinate 10 minutes or so.
Heat 2 tablespoons olive oil in a large skillet heated over medium heat. Brown chicken on all sides, reduce heat to low and add marinade from step 1. Cover pan and cook until juices run clear, about 15 - 20 minutes, turning at least once. Remove cover and cook until sauce is desired consistency.
Squeeze the juice of one lemon over top, stir gently, and serve.

EASY BAKED CHICKEN DRUMSTICKS

Easy Baked Chicken Drumsticks image

These easy baked chicken drumsticks are crispy on the outside, and moist on the inside--a flavorful, cheap meal to make any time!

Provided by Le12ahw

Time 55m

Yield 6

Number Of Ingredients 6

Ingredients

6 (4 ounce) bone-in chicken drumsticks, with skin
6 tablespoons unsalted butter
½ cup extra-virgin olive oil, divided
1 pinch garlic salt, or to taste
1 pinch seasoned salt, or to taste
salt and ground black pepper to taste

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Line a glass baking dish with aluminum foil.
Spread 1/4 cup of olive oil over the bottom of the prepared baking dish and line up drumsticks on top, alternating directions so that they fit. Top with 1 tablespoon of butter each, on the thick part of the chicken. Sprinkle with garlic salt, seasoned salt, salt, and pepper.
Bake in the preheated oven for 35 minutes. Cover chicken with remaining olive oil; continue to bake until juices run clear and chicken is no longer pink in the centers, 10 to 15 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Serve.

Nutrition Facts : Calories 398.3 calories, Carbohydrate 0.1 g, Cholesterol 97.3 mg, Fat 34.5 g, Protein 21 g, SaturatedFat 11.1 g, Sodium 155.4 mg

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