PAN-BARBECUED CHICKEN DRUMSTICKS
1 tablespoon peanut or canola oil
8 chicken drumsticks (about 2 pounds), patted dry, at room temperature
3/4 cup prepared barbecue sauce
Salt and freshly ground black pepper
1/2 cup chicken broth
Warm the oil in your nonstick frying pan over medium-high heat. Add the drumsticks and cook, turning once or twice, until they are well-browned, 12 to 14 minutes.
Brush with some of the barbecue sauce, turn and cook for 2 minutes. Continue brushing and turning the drumsticks every 2 minutes, rearranging them to promote even cooking, until they are thoroughly glazed with sauce and tender, another 25 minutes or so. Transfer the drumsticks to a platter and season with salt and pepper to taste.
Add the broth to the pan and set over medium heat. Bring to a boil, stirring and scraping the bottom of the pan to dissolve the browned bits of sauce. Cook until syrupy, about 3 minutes. Pour the sauce over the drumsticks and serve hot or warm.
Servings: 4
Adapted from source: A Man and His Pan by John Boswell
1 tablespoon peanut or canola oil
8 chicken drumsticks (about 2 pounds), patted dry, at room temperature
3/4 cup prepared barbecue sauce
Salt and freshly ground black pepper
1/2 cup chicken broth
Warm the oil in your nonstick frying pan over medium-high heat. Add the drumsticks and cook, turning once or twice, until they are well-browned, 12 to 14 minutes.
Brush with some of the barbecue sauce, turn and cook for 2 minutes. Continue brushing and turning the drumsticks every 2 minutes, rearranging them to promote even cooking, until they are thoroughly glazed with sauce and tender, another 25 minutes or so. Transfer the drumsticks to a platter and season with salt and pepper to taste.
Add the broth to the pan and set over medium heat. Bring to a boil, stirring and scraping the bottom of the pan to dissolve the browned bits of sauce. Cook until syrupy, about 3 minutes. Pour the sauce over the drumsticks and serve hot or warm.
Servings: 4
Adapted from source: A Man and His Pan by John Boswell
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