Deviled chicken drumsticks with mushroomed potatoes

Chicken drumsticks are definitely one of my favorite things to eat and since this weekend is Super Bowl weekend (I’m preparing my menu for that wonderful day as we speak), I’m sharing this recipe I tried for the first time the other night. Enjoy!

Deviled chicken and mushrooms

Deviled chicken drumsticks
(Inspired by this recipe on Epicurious)

12 chicken drumsticks (2 1/2 to 3 pounds total)
1/2 cup Dijon mustard
1 tbsp Sriracha hot sauce
1 tbsp mayonnaise
3/4 cup breadcrumbs or panko (Japanese bread crumbs)
3/4 cup grated cheese (I used Trader Joe’s Mexican blend)
3 tablespoons unsalted butter, melted

Preheat oven to 400°F. Combine mustard, hot sauce and mayonnaise in a bowl. Pat drumsticks dry and toss in mustard mix until covered.
Stir together breadcrumbs and cheese. Drizzle with butter and toss.

Dredge each drumstick in the breadcrumb mixture to coat. Place on a aluminum foil lined baking sheet, so that drumsticks aren’t touching. Bake cover for 20 minutes. Turn drumsticks and bake uncovered for another 10 minutes.
Note: even if you don’t like the skin, leave it on while the drumsticks are baking because it helps hold them together and keep in the juices. Otherwise, they have a tendency of shrinking a little (as you can see in my photo).

Mushroom sauce
1 tbsp minced garlic
1/2 – 1 cup of White Zinfandel
1/4 cup chicken broth
Flour or gravy powder for thickening
Heat skillet on medium heat and add garlic. Saute for about 1 minute. Add mushrooms and saute for a couple minutes. Pour in wine (and don’t forget to taste as you cook). Add chicken broth and cook until boiling. Add flour and mix in until dissolved. Reduce heat and simmer. Prepare this as the potatoes are baking.

2-4 potatoes (of your choice)
1 tbsp olive oil
Adobo seasoning
Spanish hot paprika
Cut potatoes into wedges and place on an aluminum foil lined baking sheet. Coat with olive oil ans spices. Bake with chicken for 20 minutes. Serve with mushroom sauce.

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