| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Canadian |
Course–, Main, 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 |
T |
Cider vinegar |
| 2 |
T |
Dry sherry |
| 2 |
T |
Soy sauce |
| 2 |
t |
Ground ginger |
| 2 |
|
Cloves garlic, minced |
| 1/2 |
t |
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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