Not long ago we were very fortunate to have two sets of parents living in the same city as us, and the third set only a plane ride away. Family visits were frequent, having a weekly (or bi-annual) regularity. Kyle and I are incredibly grateful to still have my mom and dad in town, but we were sad to say good-bye to Kyle’s mom and step-dad as they started a new adventure in their lives and moved to Vancouver Island. We are looking forward to many West Coast trips to catch up over good food and wine, and do plenty of site-seeing, as I’ve never had much of a chance to explore BC. In the meantime, we get to see Kyle’s mom about once a month while she comes up North to do some consulting work.
On one of her last visits here, Kyle’s mom was celebrating the completion of a job she had been working at for 7 years! While she was teary thinking about the great people she was leaving, she was excited to begin her new consulting career. She now has the opportunity to work from home on the island, plus gets to come see us often over the next year. Win-Win! We had wine and dinner to celebrate … I even made chicken. I should mention I am not normally a fan of chicken. I would never pick it over pork, beef, or seafood. I apologize to all the chicken lovers – there likely won’t be many chicken recipes on here. However like any meat, if there are bones and roasting involved, I find my salivary glands working overtime. The Podleski Sisters have a recipe for chicken drumsticks that I like – it’s quick, simple, and also good for you.
Adapted from Eat, Shrink & Be Merry by Janet & Greta Podleski
12 skinless chicken drumsticks (about 2 1/2 lbs/1.1 kg)
1/4 cup liquid honey
2 Tbsp cider vinegar
2 Tbsp grainy Dijon mustard
1 tsp garlic, minced
1 tsp dried Herbs de Provence
1/4 tsp each salt & freshly ground black pepper
Preheat oven to 400 degrees F. Spray a 9 x 13-ince baking pan with cooking spray. Arrange drumsticks in pan in a single layer.
Whisk remaining ingredients together in a small bowl. Pour the honey mustard mixture over the chicken pieces, ensuring each one is coated. Bake for 20 minutes. Remove pan from oven, turn the chicken and baste with sauce. (Tilting the pan to one side helps!) Return chicken to oven and bake for an additional 20 to 25 minutes, until chicken is no longer pink in the center.
Arrange chicken on a platter and pour the sauce from pan over chicken.
Makes 6 servings.
I served this with truffled risotto and roasted brussels sprouts.
* I cut this in 1/2 to serve 3, but I still used the same amount of Herbs de Provence because I absolutely adore this mixture of dried herbs used frequently in French cooking. If you don’t already have this in your cupboard I suggest you go out and buy some – I find it makes the dish. And I promise I will share more recipes using Herbes de Provence!