I don't know if you can tell from the pictures, but this dish is soooo good! I'm totally hooked. So much that I made it twice last week. There's something about this sauce, loaded with mushrooms, shallots and balsamic vinegar that I can't resist. It's finger lickin' good. I see this dish as a perfect weeknight meal and perfect for entertaining. The chicken takes times to cook -about 35 minutes- but you don't have much to do. If you buy pre-sliced mushrooms, the only prep you'll have to do is chopping the shallots. It's definitely not complicated to prepare, but has a sophisticated taste => my kind of meal.
Chicken Drumsticks with a Mushroom Balsamic Sauce
- ½ tbsp olive oil or fat of your choice
- 8 chicken drumsticks I used with skin
- 1 lb mushroom sliced
- parsley for serving
For the sauce
- 1 tsp olive oil
- ⅘ small shallots chopped
- 1 cup balsamic vinegar
Heat a non-stick skillet on high heat. When hot, add olive oil and brown drumsticks for about 1:30 minutes on each side. Reduce heat to medium, cover with a lid and cook for about 35 minutes or until chicken is not longer pink inside. Remove from skillet and set aside. Drain fat from skillet and leave just enough to cook the mushrooms.
While meat is cooking, prepare balsamic sauce. Heat olive oil in a small saucepan over medium heat. Cook shallots for about one minute. Add balsamic vinegar and bring to a boil. Reduce heat and simmer for about 8 minutes or until the vinegar has reduced by half. Remove from heat and set aside.
Add mushrooms to the same skillet and cook for about 3 minutes. They must remain a bit firm.
Add balsamic sauce and scrap the bottom of the skillet. Add chicken and cook for an additional 3 minutes or so to reheat the meat.