Chicken Recipes

PAN-FRIED CHICKEN DRUMSTICKS

The sweetness of the honey contrasts well with the lemon and soy sauce.

INGREDIENTS
1/2 cup honey juice of 1 lemon 2 tablespoons soy sauce
1 tablespoon sesame seeds
1/2 teaspoon fresh or dried thyme leaves
12 chicken drumsticks
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup all-purpose flour
3 tablespoons butter or margarine
3 tablespoons vegetable oil
1/2 cup white wine
1/2 cup homemade or canned chicken stock

SERVES 4

1. In a large bowl, combine the honey, lemon juice, soy sauce, sesame seeds and thyme. Add the chicken drumsticks and mix to coat them well. Let marinate in a cool place for 2 hours or more, turning occasionally.

2. Mix the salt, pepper and flour in a shallow bowl. Drain the drumsticks, reserving the marinade. Roll them in the seasoned flour to coat all over.

3. Heat the butter or margarine with the oil in a large frying pan. When hot and sizzling, add the drumsticks. Brown them on all sides. Reduce the heat to medium— low and cook until the chicken is done, 12—15 minutes.

4. Test the drumsticks with a fork; the juices should run clear. Remove the drumsticks to a serving platter and keep hot.

5. Pour off most of the fat from the pan. Add the wine, stock and reserved marinade and stir well to mix in the cooking juices on the bottom of the pan. Bring to a boil and simmer until reduced by half. Check and adjust the seasoning, then spoon the sauce over the drumsticks and serve.