Tangy Chicken Drumsticks

Tangy Chicken Drumsticks

Makes: 2 servings

Carbs per Serving: 1.5 grams

Protein per Serving: 52 grams

Fat per Serving: 23 grams


?         ¾lb chicken drumsticks

?         ¼cup chicken broth

?         1 Tbsp Worcestershire sauce

?         ½Tbsp balsamic vinegar

?         1 Tbsp butter

?         1½Tbsp minced shallots

?         1 fresh thyme sprig

?         2 Tbsp dry white wine

?         ¼cup heavy cream

?         1 Tbsp minced fresh flat leaf parsley

?         ½Tbsp Dijon mustard

?         1 tsp tomato paste

?         1/8 tsp sea salt

?         1/8 tsp freshly ground black pepper


  • Lightly season the drumsticks with salt and pepper, then set aside.
  • Place a skillet over medium high flame and heat through. Once hot, add the butter and swirl to coat.
  • Add the drumsticks with the skin side facing down. Cook for 7 minutes, or until browned. Turn and cook the other sides for 2 to 3 minutes or until cooked through. Set aside on a serving platter.
  • Stir the thyme and shallot into the skillet and sautéuntil shallots are soft. Pour in the vinegar, Worcestershire sauce, chicken broth, and white wine.
  • Increase heat and bring to a boil, then stir in the tomato paste. Reduce to a simmer and let simmer until sauce is thickened.
  • Add the heavy cream, then increase heat and bring to a boil. Stir in the mustard and simmer until thickened.
  • Spoon the sauce over the cooked drumsticks, then top with parsley and serve right away.