Need to impress at a work potluck: ideas for chicken drumsticks?
I'm participating in my first work potluck at my new job..I love to cook and need to make a chicken dish that will knock the socks off my co-workers :-) I bought a huge pack of chicken drunsticks at Costco yesterday that I plan on using.
Originally I was going to do Chicken Marbella and a side of orzo with roasted veggies. I think i'm leaning towards doing something different based upon the other dishes that people are bringing such as rice and beans. Does anyone have any ideas or suggestions as well as some great recipes? It's this Thursday so I'd like to get the marinade started if needed. Thank you!!!
Two ideas come to mind: Jerk chicken with mango salsa or Chicken mole Poblano. I don't know that a side is necessary for the potluck given that others are bringing side dishes.
Marinate overnight in:
Soy sauce - the main ingredient. The other three just add to it.
Honey or sugar
Cayenne powder or hot sauce
You have the hot, sweet, sour and salty tastes here
Leave skins on drumsticks so they can self baste though they may need to be basted some more with left over marinade
Bake in oven
Just bring the drumsticks....that's enough work
Might take longer but you can debone them, stuff them, wrap in pancetta, sear then roast. Serve with your orzo.
Barbecue Chicken Drumsticks with Spicy Dips
24 Chicken drumsticks
2 cups barbeque sauce (I use KC Masterpiece)
Grill over drip pan opposite coals for at least 7 minutes and turn, baste with barbecue sauce until chicken is done ~~ 6 to 10 more minutes
Serve hot or cold with horseradish and mustard dips.
Hot Horseradish Dip
1 16 oz carton sour cream
2 tablespoons prepared horseradish
½ teaspoon Tabasco sauce
1 16 oz carton sour cream
¼ cup Dijon Mustard
¼ teaspoon granulated garlic
2 teaspoons white wine vinegar
Stir together ingredients for Hot Horseradish Dip; cover and store in refrigerator until serving. Repeat with ingredients for Mustard Dip.
Off the top of my head, here's one I adapted from the La Varenne cooking school in France.
Keeping the skins on, sautee the chicken pieces in olive oil, in batches, on all sides till browned. Set aside chicken. In same pan toss in two heads of garlic separated into cloves, unpeeled. Move around for a couple of minutes till aromatic. Return chicken to pan. Add 1/2 cup brandy, and, KEEPING YOUR FACE WELL BACK FROM THE PAN, set a lighted match to the edge of the pan. Be ready for a burst of flames. When the flames have died down (you may have to extinguish them with a lid), add a can or two of diced tomatoes (the tomatoes should not quite cover the chicken). Add salt and pepper and herbs de provence. Cook partially covered till the chicken is tender; turn chicken pieces after about 30 minutes. When tender, remove the chicken from the pan. Pass the solids through a sieve into a clean pan, pressing down on the solids, so that the garlic gets squished into the sauce. Scrape the bottom of the sieve into the pan. Discard the contents of the sieve. Add whipping cream to the pan and boil down to sauce consistency. Add the chicken to the sauce to warm through. Serve with mashed potato.
The house smells really wonderful while you are doing this. I love the voluptuous taste and texture of the sauce.
re: Dark Wanderer
Sorry for the delay in replying. Table cream tends to separate under high heat, so no, you can't use it. Besides, if you are going to use cream you might as well go whole hog.
I have no idea how tomato sauce would work out; it would go right through the sieve. There are no wrong approaches here, so try it. I would perhaps leave out the cream if you use tomato sauce. But then it becomes a totally different recipe, which is fine. Just don't forget to scrape the garlic from the underneath of the sieve and add it to the sauce.