Amanda is home from London!!! Amanda is one of my best friends in New York who I met while studying abroad in Argentina one year in college. She has been in London for the past year, studying Media, Communication, and Development at the London School of Economics.
The week she got back, we decided to celebrate by…what else? We cooked a huge meal. So we perused my cookbooks and our various go-to recipe blogs, and we decided on this recipe for Sticky Mustard Chicken Drumsticks. I borrowed this recipe from the blog of Dublin-born young chef Donal Skehan. I would consider his style to be modern gourmet comfort food. He has been called “Ireland’s answer to Jamie Oliver” , which I think sums him up pretty well. He’s only in his early twenties, too. He created a cookbook but you can also check out his blog, The Good Mood Food Blog.
Sticky Mustard Chicken Drumsticks
Adapted from The Good Mood Food Blog
10 chicken drumsticks.
2 tablespoons of marmalade.
1 tablespoon of wholegrain mustard.
1 tablespoon of dijon mustard (this was not in the original recipe but in my past experience Wholegrain mustard just tastes better when mixed with a touch of sweet dijon)
1 tablespoon of white wine vinegar.
1 tablespoon of olive oil.
A good pinch of sea salt and ground black pepper.
Preheat the oven to 400°F
Add the marmalade, vinegar, mustards, oil, sea salt and black pepper in a large roasting tray, and whisk to combine. Add the chicken drumsticks to the tray and toss until all the chicken is covered in the sauce. Place the tray in the oven and cook for 40 minutes or until cooked through. Baste halfway through the cooking time. Remove the chicken from the oven and place on a plate. Place the roasting tray full of juices over a medium high heat and simmer and whisk until the sauce thickens. Pour a bit of the sauce (to taste) over the drumsticks.
Have the wet naps handy.