Sautéed Garlic Balsamic Chicken Legs Recipe 465

SAUTéED GARLIC & BALSAMIC CHICKEN LEGS RECIPE - (4.6/5)

Steps:

• Using a cleaver or a sharp, heavy knife, cut off and discard the tips of the drumsticks. Grasp hold of the chicken skin and remove from the legs. Remove any fat also. Combine thyme, marjoram, and 1/4 teaspoon each of salt and black pepper. Bring a large skillet to temperature over medium heat, then add the olive oil. Add the chicken legs and sprinkle the seasoning mix over the legs. Cover and cook for 12 minutes. Turn the legs over and cook for another 12 minutes on the other side. The chicken should be well browned on all sides. Using tongs, remove the legs and set aside on a serving platter and put in a warm place or warming oven. Add the shallots and garlic to the pan with a small amount of olive oil and saute until translucent. Add the balsamic and white balsamic vinegars and the wine to pan and deglaze. Bring to a boil, add water and remaining salt and black pepper. Boil until sauce is thickened and reduced to about 2/3 cup. The sauce should be just a bit sweet. If it's not sweet enough, you can add a small amount of sugar to taste. Return chicken to pan with juices on platter to coat. Serve with a generous portion of sauce.

BALSAMIC CHICKEN DRUMSTICKS

Steps:

• Combine the balsamic vinegar, honey, brown sugar, soy sauce, rosemary sprigs, salt and garlic cloves, stirring to mix well.
• Pour into a large reseable zip-top plastic bag and add the drumsticks.
• Seal with as little air as possible.
• Place in the refrigerator and marinade for at least 2 hours.
• Preheat oven to 450 degrees.
• Place the chicken on a foil-lined baking sheet.
• Bake until the skin is carmelized and very dark in spots, about 30 to 35 minutes.
• While chicken is cooking, pour marinade in a small saucepan.
• Bring marinade to a boil then reduce the heat and simmer over low heat, about 20 minutes.
• Remove from heat.
• During the last 10 minutes baste chicken with the marinade.
• Place chicken on a serving platter and baste with the remaining glaze.
• Sprinkle with the sesame seeds and chopped parsley.