Draw me like one of your French chickens!
- 2 lb. chicken drumsticks (8−10 pieces)
- 2 tbsp. olive oil
- 1 tsp. chopped garlic
- 1 1⁄2 cups chicken broth
- 3⁄4 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.