CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Vegetables |
Canadian |
Main, Course–, Poultry |
6 |
Servings |
INGREDIENTS
2 1/2 |
lb |
Chicken drumsticks |
1/2 |
c |
Flour |
1/4 |
c |
Vegetable oil; (approx.) |
1/2 |
c |
Maple syrup |
2 |
tb |
Cider vinegar |
2 |
tb |
Dry sherry |
2 |
tb |
Soy sauce |
2 |
ts |
Ground ginger |
2 |
|
Cloves garlic; minced |
1/2 |
ts |
Pepper |
|
|
Minced green onions; optional |
INSTRUCTIONS
In large bowl, combine chicken and flour. Toss to coat well, shaking off
excess flour. In large skillet, heat 2 tablespoons of the oil over
medium-high heat. Cook chicken in batches, about 5 minutes, turning
frequently and adding more oil as needed, until golden.
Arrange chicken in single layer in 11 X 7" baking dish. In small bowl,
whisk together remaining engredients (except green onions) and pour evenly
over chicken.
Bake, uncovered, in 325F degree oven for 30 minutes. Turn the chicken over;
bake for 45 minutes or until the glaze has thickened.
Serve garnished with minced green onions.
NOTES : This recipe came from a very dear Canadian friend of mine (and
fellow Ex-Pat in Saudi), Linda St. Pierre who, in turn, got it from her
sister-in-law, also named Linda St. Pierre. Can be used with pretty much
any kind of chicken pieces.
Recipe by: Pamela Creeden/Corona, CA & Jubail, KSA Posted to MC-Recipe
Digest V1 #672 by Creedenite@aol.com on Jul 15, 1997
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