Frenched Baked Chicken Drumsticks
- 10 Chicken Drumsticks
- 3 Tablespoons Olive Oil
- Kosher Salt
- Fresh Cracked Black Pepper
- 2 Cups Pomegranate Juice
- 1 Cup Freshly-Squeezed Orange Juice
- 1 Tablespoon Minced Garlic
- 1 Tablespoon Diced Fresh Rosemary
- 1 Tablespoon Balsamic Vinegar
To prepare the drumsticks, use a sharp paring knife to remove the skin from the “handle” part of the chicken leg, pushing excess skin and meat down toward the meatier part of the leg, revealing the bone. This preparation is known as “Frenching”.
Rub Chicken with Olive Oil, salt and black pepper, and place in a glass baking dish. Put in oven preheated to 350 degrees.
While the chicken begins to bake, combine juices, minced garlic, and rosemary in a sauce pan and cook over high heat to reduce the sauce, taking care to stir so that it does not scorch. Cook for about 15 minutes, or until reduced by a third. Stir in balsamic vinegar.
Once chicken has cooked for 15-20 minutes, brush with glaze and return to the oven for another 15 minutes. When chicken has finished cooking, it will be browned and will register 165 degrees internal temperature on a meat thermometer.
Remove chicken from the oven, let rest and place on a serving platter. Brush chicken with remainder of glaze. Garnish with rosemary.
Serves 8-10
