This is a great way to turn an inexpensive cut of meat into a special weekend meal. The quick pickled radishes add a bright, flavorful garnish to either the drumsticks or a spring green salad -- or both. This recipe has been adapted for simplicity and to best reflect what Wild Harmony Farm and Little River Farm have to offer in this early spring season. 1 large carrot and 2 celery stalks can be diced and added to the onions if you prefer, however they are not available for sale through this platform. Thank you very much.
Braised Chicken Drumsticks
Cook time: 1 hr and 30 mins
Approximately 3 lbs Wild Harmony chicken drumsticks (approximately 12 individual drumsticks)
Salt and Pepper
4-5 tablespoons unsalted butter
3/4 cup wine, chicken stock, beer, or water
1 large onion peeled and diced
3 cloves garlic peeled and diced
1 tablespoon thyme, rosemary, and/or sage. Roughly chopped if fresh.
1 bay leaf
1-3 cups chicken stock or water
Little River pea tendrils for a green garnish.
1 bag Little River salad mix.
Season Chicken with Salt and Pepper. If possible season 1 hour in advance.
Preheat oven to 325 degrees.
In a large, oven safe skillet melt 2 tablespoon unsalted butter over medium high heat. Turn on oven hood vent.
Brown drumsticks (in batches if necessary) for 3-4 minutes per side.
Remove drumsticks from pan and set aside. Turn off hood vent if you'd like.
Pour out grease. Return pan to high heat for 20 seconds. Remove pan once more if using alcohol, pour in 3/4 cup wine, chicken stock, beer, or water, and immediately return to heat. Deglaze pan by scraping off crusty bits from the pan bottom as the liquid boils. Reduce heat and simmer liquid for 2-3 minutes. Remove deglazing liquid and set aside.
Melt remaining 2 tablespoons of butter over medium low heat. Add onion and soften thoroughly (10 mins), stirring occasionally. Add garlic, bay leaf, and herbs. Cook for 1 minute.
Return chicken and deglazing liquid to pan. Add enough chicken stock or water so that liquid raises up the side of the drumsticks but not so much that the chicken floats. The amount needed will depend on the size of your pan. You may very well not need the full 1-3 cups. The extra is a precaution. Bring pan to a simmer.
Put pan in pre-heated oven and cook for 35-45 minutes. Check once or twice to see if there is still liquid in the pan. Use the left over stock or water if the liquid is running low. Chicken is done when the internal temperature reaches 165 degrees or when the internal juices run clear when a knife is inserted to the bone.
Remove chicken from oven. Reduce liquid in pan by half over medium high heat, stirring constantly. Or save yourself the trouble and use the liquid as is.
Dress chicken with pan sauce, quick pickled Little River radishes, and Little River pea tendrils. Serve along side fresh Little River spring greens.
adapted from: https://cooking.nytimes.com/recipes/1017108-cal-peternells-braised-chicken-legs
Quick Pickled Radishes
Cook time: 20 minutes
1 bunch Little River radishes
1/2 cup red wine vinegar
1/2 cup water
1 1/2 teaspoons salt
1 tablespoon sugar.
Thinly slice radishes. Stir or whisk remaining ingredients together. Cover radishes with liquid. Refrigerate for at least 15 minutes. Serve as you wish.