So, one of the things I find most annoying about having a newborn is putting them down to sleep, thinking they're goign to sleep so you go to bed, only to have them not actually go to sleep and you have to get right back up once you're comfortable. I hate that. It was worse when the boy was a baby because I'd go back to my room to go to sleep and find the dog sleeping in my spot. At least she kept it warm for me. Anyway, I figured I'd sit up a bit and make sure the baby is actually going to sleep to avoid that whole mess, so I figured while I was up I might as well update the blog with what I'm making for dinner tomorrow night (Sunday). Although I'd be lying if I said I wasn't thinking about hunkering down with the last Twilight book and reading some more of it before I konk out for the night. Or for a few hours until the baby needs to eat again.
This is from Giada's latest cookbook. I've only casually flipped through it so far, but this was one of the first recipes I saw. I have everything on hand for it and thought it sounded good. I heart Giada. This is only the second cookbook of hers that I have, and I can't wait to try more stuff from it. Now if I could just get to be as skinny as she is, I'd be a happy lady. I found the recipe on the Food Network website which is nice because I hate typing recipes and try to avoid it if I can.
1/2 cup balsamic vinegar
1/2 cup honey
1/2 cup brown sugar
1/4 cup soy sauce
5 sprigs of rosemary
5 garlic cloves, halved
10 to 12 chicken drumsticks
2 tablespoons toasted sesame seeds
1/4 cup chopped fresh flat-leaf parsley
Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a large, re-sealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinate for 2 hours.
Preheat the oven to 450 degrees F.
Place the chicken drumsticks on a foil-lined baking sheet. Bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.
Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Reserve.
Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.
I don't have fresh rosemary, but I do need to go grocery shopping tomorrow, so either I'll pick some up then or just used dried and call it good. Of course, this recipe assumes that my chicken defrosts in time. I put it in the fridge this morning, so my fingers are crossed.
I got my menu all figured out for the coming week and am excited to start cooking again, although I have to admit I was at a bit of a loss for what to make since it's been so long.
Finally, a review! We ended up having this just last night. First the chicken wasn't defrosted in time for Sunday night's dinner, then Monday when I went to make it, I didn't have enough honey, so I had to go to the store yesterday and get the honey. It was worth the wait though. I really liked it! The husband thought it could have used more sauce, but that was really my fault for two reasons. One, we weren't home for me to flip the bag I was using to marinate the chicken because we went to the park with Jen B. and her son after naps, and two, I didn't read the directions all the way through to know the sauce had to simmer for 15 minutes to thicken. We were hungry, so I brushed it on before it was really thick. I think had I done both of those things correctly, there would have been more sauce stuck to the chicken. It was super easy to prepare, and putting the foil down on the cookie sheet made it super easy to clean up because you just threw away the foil. I love it!! I will definitely make this again. I'm always looking for chicken drumstick recipes because they're so cheap when they go on sale.