On the search for a easy dinner idea, I leafed through Food Network Magazine and I found this recipe. I did modify little bit by substituting mushrooms for leek and using coconut milk instead of half and half cream. It was soooo good. My hubby commented that the sauce tasted like Thai curry sauce. I think I can even use this sauce in other dishes. Oh the possibilities. I added chill flakes to the sauce and it added a nice amount of heat to the sauce.
- 10 Drum sticks
- 3 cloves of garlic
- 1 cup of coconut milk
- 1/4 cup of chicken broth
- 3 tablespoon of flour
- Chili flakes (optional)
- Salt & Pepper
- Mushrooms/Leeks (Really any veggie you want to add)
- Lemon
Heat the oven to 425F.
Salt and pepper the drumsticks. Oil the skillet and brown the chicken on both sides until they are nicely browned, about 5 minutes.
Place the chicken on a plate. Sautee the mushroom or any other vegetable on the skillet. Crush up the garlic and sautee as well. Make sure they don't burn. Place the chicken back into the skillet and pop them in the oven for about 20-30 minutes or until the thermometer reaches internal temp of 165F.
Once the chicken is cooked, transfer the chicken onto another plate. In the skillet, add coconut milk, chicken stock, chill flakes and flour and stir well until the sauce thickens to your liking. Taste the sauce and tinker with it to your liking.
I would rate this 10 out of 10 on a simple dinner rating. It is pretty much a one skillet dish so clean up is a breeze.
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