HONEY MUSTARD CHICKEN DRUMSTICKS
<em>Fall apart tender chicken drumsticks slow-cooked in a honey mustard cream sauce. </em>
Equipment
- 1 dutch oven
Ingredients
- 5lbs Chicken Drumsticks that's about 10 drumsticks
- 1 large yellow onion
- 5 cloves garlic
- 6 oz bacon ½ pack
- 3 tablespoon honey mustard
- ¼ teaspoon thyme
- 2 cups heavy cream
- 1 cup Chardonay or white wine
- S&P
Instructions
- Wipe or wash the chicken drumsticks and pat dry then, season with salt and pepper.
- Heat a dutch oven on medium-high heat and brown the skins on the drumsticks until brown and crisp. Do this in batches not to overcrowd and to bake evenly.
- Set chicken aside then cut bacon into small pieces then add into the same dutch oven cook until crisp.
- While the bacon is frying dice the onion finely and clean the garlic cloves.
- Once the bacon is crisp move to the side and add in diced onion sautéed in the bacon fat until translucent. Add in minced garlic and sautéed until fragrant about 2 minutes.
- Deglaze with 1 cup of wine and cook until reduced. Then add ¼ teaspoon of the thyme, and 3 tablespoon of the honey mustard and mix until it comes together then finally add the 2 cups of heavy cream.
- Once the sauce is ready add the chicken back into the creamy mustard sauce, the sauce should almost cover the chicken.
- Cover the dutch oven with the lid and let it simmer on low for about 1 hour or until fall apart tender.
- Serve with your favorite sides and salad!