Balsamic Glazed Drumsticks

Draw me like one of your French chick­ens!

  • Ingre­di­ents:
  • 2 lb. chick­en drum­sticks (8−10 pieces)
  • 2 tbsp. olive oil
  • 1 tsp. chopped gar­lic
  • 1 12 cups chick­en broth
  • 34 cup bal­sam­ic vine­gar
  • 1 tbsp. sug­ar
  • Salt and pep­per to taste

Sea­son the chick­en with salt and pep­per.

Heat a large skil­let and add oil. Brown the chick­en on all sides.

Add the gar­lic and broth; bring to a boil.

Add the vine­gar and sug­ar and sim­mer, uncov­ered, until the drum­sticks are cooked through and the pan liq­uid has turned into a glaze.

Turn the drum­sticks as need­ed to ensure that they cook uni­form­ly and are glazed even­ly.