I normally eat chicken breast meat, but the other day I got a package of chicken drumsticks for a pretty good price. A price I simply could not resist, and so I did what anyone who lives on a limited budged does . . . I brought them home with me!
I have always thought of chicken, lemon and thyme as the trinity of flavour perfection when it comes to chicken dishes. It's a flavour combination that is pretty hard to beat as far as taste goes.
Chicken legs are seasoned, browned and then simmered in a tasty gravy, which is high on flavour and fairly low on fat. If you skinned the legs, the fat content would go down even more, which can't be bad. I like to slash the legs so that the flavours really penetrate into the chicken flesh.
These are tender, delicious and absolutely loaded with flavour! We had them with mash and peas . . . that is the Toddster's idea of an impossible to resist triune of flavours. Mash, Peas and Meat . . . with lotsa gravy sloshed over top.
He is such a meat and potatoes man!
*Chicken with Lemon and Thyme*
Serves 48 large chicken drumsticks
2 tablespoons butter
1 tablespoon olive oil
1 tablespoon chopped fresh garlic
Grated zest of 1 lemon
2 tablespoons chopped fresh rosemary (2 teaspoons dried may be substituted)
1 tablespoon all-purpose flour
1-1/2 cups low-sodium chicken broth
1 teaspoon Dijon mustard
Juice of 1 lemon - See more at: http://ift.tt/1ir1UXE
2 tablespoons butter
1 tablespoon olive oil
1 tablespoon chopped fresh garlic
Grated zest of 1 lemon
2 tablespoons chopped fresh rosemary (2 teaspoons dried may be substituted)
1 tablespoon all-purpose flour
1-1/2 cups low-sodium chicken broth
1 teaspoon Dijon mustard
Juice of 1 lemon - See more at: http://ift.tt/1ir1UXE
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