Chicken Drumsticks With Cherry Tomatoes Recipes

BAKED CHICKEN THIGHS WITH CHERRY TOMATOES

Steps:

• Preheat the oven: Set the oven to 375°F (190°C).
• Prep the cherry tomatoes: Cut the cherry tomatoes in half. Place in a bowl with the whole garlic cloves. Sprinkle with balsamic vinegar and olive oil.

CHICKEN DRUMSTICKS WITH CHERRY TOMATOES

Steps:

• Warm olive oil in a pan and place the drumsticks skin down
• When they detach from the bottom, flip on the other side
• Keep flipping chicken until well cooked
• Remove chicken from the pan and add in the 2 cloves of garlic and chili powder
• When garlic turns slightly brown, add the cherry tomatoes and some water
• Stir, salt, and cover with a lid
• Cook on medium-low heat until the tomatoes wilt (around 5 min) (add some water if the sauces dries up too much)
• Add in the chicken and keep cooking for some extra 15 min
• Season with black pepper and serve
• Buon appetito!

CHERRY BBQ CHICKEN DRUMSTICKS

Steps:

• In a small bowl, whisk together 2 teaspoons chile powder, smoked paprika, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Season the chicken drumsticks and carefully loosen the skin to season the meat. Cover with plastic wrap and let marinate for at least 1 hour or overnight.
• Meanwhile, add oil to a medium saucepan over medium heat. Once hot, add onion, and garlic, and saute until onion is soft and translucent. Add the remaining 1 teaspoon ancho chile powder, and tomato paste and toast for 1 minute. Add orange juice, lemon juice, ketchup, cherries, water, salt, and pepper. Reduce heat to low and simmer for 30 minutes. Puree with a hand blender until smooth. Reserve 1 cup sauce for grilling and hold the rest for serving.
• Preheat a grill to medium heat. Oil the grill grate with olive oil to keep the chicken from sticking.
• Grill chicken, turning frequently, until cooked through and skin is crisp, about 25 minutes. Brush with reserved barbecue sauce and grill 5 minutes more.
• Serve the chicken with fresh cherries and a side of sauce.

SAUTEED CHICKEN WITH CHERRY TOMATOES

Steps:

• Heat 12 inch skillet, Dutch oven or casserole with lid. Pour in oil and heat until quite hot. Line pan with a batch of chicken breasts and fry over high heat until golden brown on one side, about 2 1/2 to 3 minutes. Turn over and brown other side. Remove with tongs and continue browning remaining pieces. Set chicken aside.
• Reduce heat to medium, put garlic and shallots in pan, and saute until fragrant, about 15 seconds. Add oregano, white wine, salt and pepper and saute uncovered about 4 to 4 1/2 minutes, shaking pan from time to time.Add tomatoes and return chicken to pan, cover and cook about 10 to 15 minutes, or until chicken is done. Taste for seasoning and adjust if necessary.
• Scoop chicken out onto a platter and serve with rice or over mashed potatoes.