Simmered Drumsticks

I am still on my drumstick kick. Thus far, I’ve made grilled drumsticks, oven fried drumsticks, dry rub drumsticks, and so now I’m trying simmered drumsticks.  The other day I was trying a recipe for a homemade barbecue sauce, without high fructose corn syrup, and I intended to slather it over pastured chicken drumsticks and bake or grill them.  However, it was so hot that I decided I didn’t want to fire up the oven and I hadn’t cleaned the grill. So, I plopped the drumsticks directly in the simmering sauce, and voila, in 40 minutes, we had delicious barbecue sauce drumsticks that were tangy and tender. (You can use the sauce to grill or bake if you wish).  I served these with braised greens and fresh nectarines. I made a large batch to have extra for lunch the next day, as these are good cold.

Simmered Drumsticks

2 pounds chicken drumsticks
1 6 oz. can tomato paste
2 cups chicken stock
1 t fish sauce (or soy sauce)
2 T apple cider vinegar
2 T spicy brown mustard
1/2 cup diced onion
2 cloves garlic, minced
1 t chili powder
1/2 t cayenne (to taste)
1/2 t liquid smoke (optional)
1 T butter
1 t molasses (optional)

Place all ingredients except chicken into a soup pot.  Bring to a boil and simmer for 5 minutes, stirring occasionally.  Immerse the chicken drumsticks into the sauce and turn to coat.  Raise temperature to a boil again. Lower the heat, cover, and simmer until chicken is cooked through, about 40 minutes.

shared at $5 Dinners, Pennywise Platter, Grocery Cart Challenge, and Tempt My TummyTuesday