CRISPY CHICKEN WITH SPICY PEAR CRANBERRY SAUCE
Steps:
- Put the drumettes and chicken legs into separate shallow dishes and sprinkle with salt and pepper. Add 1/2 teaspoon red pepper flakes and 2 rosemary sprigs to each dish. Drain the pears and save the juice and pears. Reserve 2 tablespoons juice for the salad dressing. Pour the remaining juice from 1 can of pears over each dish and toss to coat evenly. Cover and refrigerate for at least 1 hour or up to overnight.
- Make the dressing by whisking together the reserved 2 tablespoons pear juice, lime juice, olive oil, and salt and pepper to taste. Cover and refrigerate until ready to serve.
- When you are ready to fry the chicken, heat an inch of canola oil over medium-high heat in a heavy skillet to 350 degrees F. Put the flour into a shallow dish and season it well with cayenne, salt and pepper. Remove the chicken from the marinade, reserving the marinade. Pat the chicken dry and coat with the flour mixture. Let them rest on a plate while the oil gets hot. Fry the chicken in batches. Drain them on paper towels and keep warm.
- While the chicken is cooking, add the marinade to a medium pot. Pick out the rosemary sprigs, add the shallots and bring to a boil. Cook until the marinade has reduced by half, about 5 minutes. Add the pears and cook until they are hot. Pour the mixture into a blender, add the cranberry jelly and butter, and puree carefully as it is hot. Taste and adjust the seasoning with salt and pepper. The mixture should be thick but pourable. If it is too thin, put it back into the pan and reduce it a bit.
- Pour some of the spicy pear sauce onto a plate and place the chicken legs or drummettes on top. Toss the arugula with the dressing and put a small pile onto each plate.
ROASTED CHICKEN DRUMMETTES
Here are a few recipes to try out with your family and friends. Chicken drummettes -roasted till crispy them tossed with your favorite glaze. A few new and a few old recipes put together in one spot; Grabbed from the internet and TV cooking shows and prevention magazine at Dr's Office and you know how old those magazines are!
Provided by Pat Duran
Categories Poultry Appetizers
Time 50m
Number Of Ingredients 27
Steps:
- 1. Heat oven to 425^. Spray 2 baking pans lightly with oil; place thawed drummettes on pans so there is space around each piece. Bake in oven for 45 minutes-until crispy and done. When done place hot wings in heavy bowl or pan and pour prepared glaze over wings and toss to cover evenly. Place on serving plate and Enjoy!
- 2. Choose the glaze you wish to use and place the ingredients in a saucepan over medium heat and bring to a boil- turn heat to simmer and cook for 15 minutes-until mixture thickens slightly. When wings are done- pour glaze over wings in a heavy bowl or pan and toss to coat evenly. Place wings on serving platter.Enjoy
- 3. Note: After drummettes are roasted and tossed in the thickened glaze- they can be placed back in the hot oven and baked 20 minutes more with a second basting in the sauce after 10 minutes. They are extra gooey this way. They will look like this. I used 2 of the recipes above.
SPICY HONEY CHICKEN DRUMETTES
Add something spicy to your meal! Enjoy these zesty chicken drumettes - a delicious appetizer.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 2h10m
Yield 12
Number Of Ingredients 7
Steps:
- In 12x8-inch (2-quart) baking dish, combine honey, soy sauce, chili sauce, hot pepper sauce, ginger and dry mustard; mix well. Add drumettes; turn to coat. Cover; refrigerate 1 hour to marinate.
- Heat oven to 375°F. Uncover dish. Bake chicken in marinade at 375°F. for 45 to 60 minutes or until chicken is tender and no longer pink next to bone, brushing with marinade occasionally.
Nutrition Facts : ServingSize 1 sERVING
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