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I made this for dinner earlier this week. I have an autistic 8 year old who is very picky on what he eats, and even he liked it! Ours didn’t turn out looking as good as the picture shows, but it was still very tasty anyway! (No digital camera or smartphone, so unable to take a picture!) My notes in red italics.
- COOK TIME
- 35 Min
These ordinary drumsticks get dressed up in this fancy shmancy recipe.
What You’ll Need:
- 1 teaspoon salt (Omitted due to low sodium diet restrictions)
- 1/2 teaspoon ground nutmeg
- 8 chicken legs
- 1/4 cup butter
- 1 1/3 cups dry white wine or sparkling white grape juice
- 1 cup sliced fresh mushrooms
- 1 red bell pepper, thinly sliced (Substituted 1/2 tsp crushed red pepper due to picky eaters, but should have used 1/4 tsp instead)
- 3 scallions, chopped (Used 1/2 tsp onion powder due to picky eaters)
- 2 tablespoons chicken broth (None on hand!!-used liquid pan drippings)
- 4 teaspoons cornstarch
- Warm cooked rice (We used mashed potatoes, which worked just as good!)
What To Do:
- Sprinkle salt and ground nutmeg over chicken.
- In a medium skillet, melt butter over medium heat; add chicken. Cook 10 minutes or until golden, turning often.
- Stir in wine, mushrooms, bell pepper, and scallions or substitutions; bring to a boil over medium heat. Reduce heat to medium-low; cover and simmer 20 minutes or until chicken is done and no pink remains. Remove chicken from skillet, and keep warm.
- Whisk together broth/drippings and cornstarch until smooth; add to drippings remaining in skillet. Cook over medium heat, stirring constantly, 1 minute or until thickened. Serve drumsticks over rice; spoon glaze over chicken.
- Feel free to substitute chicken thighs or wings for the legs if you prefer.
- If you enjoyed this recipe, be sure to check out our free eCookbook, Piece-by-Piece: 20 Easy Chicken Recipes for Drumsticks, Thighs & More.
Let me know in the comments if you try this!