BRAISED CHICKEN DRUMSTICKS RECIPES
BBQ CHICKEN DRUMSTICKS – INSTANT POT RECIPES
Provided by Dr. Karen Lee
Prep Time 5 minutes
Cook Time 25 minutes
Yield 4-6 servings
Number Of Ingredients 9
Steps:
- Add 3/4 cup of water in the Instant Pot. Place the trivet inside.
- Place the chicken drumsticks on the trivet. Close the lid tightly and close the vent.
- Press Poultry or Pressure Cook function on the Instant Pot and set the time to 20 minutes.
- Preheat the oven to Broil. Line a cookie sheet with parchment paper.
- When the timer goes off, release pressure naturally. Open the lid and take out the drumsticks.
- Coat the drumsticks with the BBQ rub evenly.
- Place the drumsticks on the lined cookie sheet. Broil the drumsticks for 2 minutes per side or until the skin is browned. Be careful not to burn them.
- Serve immediately. Enjoy!
CHICKEN STEW WITH CIDER AND CHORIZO RECIPE - BBC FOOD
This chicken and chorizo stew recipe is hearty but elegant, and is great to make in advance of people coming over.
Provided by Lisa Faulkner
Prep Time 30 minutes
Cook Time 2 hours
Yield Serves 4
Number Of Ingredients 16
Steps:
- For the chicken, preheat the oven to 190C/375F/Gas 5. Heat the oil in a large ovenproof frying pan and add all the chicken pieces to the pan. Cook for 10-12 minutes turning frequently until evenly browned. Remove with a slotted spoon and set aside.
- Add the chorizo and shallots to the pan and fry, stirring frequently for five minutes, or until softened and the fat is beginning to run from the chorizo. Sprinkle in the flour and stir to coat.
- Gradually pour in the cider and stock, stirring continuously until boiling and thickened slightly. Stir in the mustard, season well with salt and pepper and return the chicken to the frying pan.
- Cover the frying pan with aluminium foil and cook in the oven for 35-40 minutes, or until the chicken’s juices run clear when pierced with a skewer.
- For the celeriac mash, place the celeriac in a saucepan and cover with water and a squeeze of lemon juice. Bring to the boil, then reduce the heat, cover and simmer for about 15 minutes, or until tender.
- Drain the celeriac well and tip it back into the pan. Mash over a low heat with the butter and single cream. Season with salt and white pepper.
- To serve, stir the double cream into the chicken liquor and serve the chicken and sauce with the celeriac mash and steamed green beans.
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