Tapas chicken drumsticks

June 17, 2013

  • 2 – 3 lbs chicken drumsticks
  • seasoned flour to coat chicken pieces

Toss chicken & coat in flour

  • ¼ C olive oil
  • 2 TBs butter

Heat oil & butter in cast iron pan, cook chicken until golden, turning to seal all sides.

  • ½ C white wine
  • ¼ C chicken broth
  • 3 tsp  crushed garlic
  • 1 TBs chopped parsley

Add wine, broth, garlic & parsley to pan, simmer to reduce liquid by half.

  • 1 TB sherry
  • 1 Tbs brandy

Last, add sherry & brandy. Refrigerate/freeze , reheat in oven. Garnish with fresh chopped parsley.

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