Braised Chicken Drumsticks with Brown Sugar Mustard Sauce

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for braised chicken drumsticks with brown sugar mustard sauce is a delicious and easy-to-make dish that will impress your family and friends. The tender chicken drumsticks are cooked in a flavorful sauce made with brown sugar and tangy mustard, creating a perfect balance of sweet and savory flavors. With just a few simple ingredients, this recipe is a great option for a weeknight dinner or a special occasion. The braising method ensures that the chicken remains moist and juicy, while the sauce caramelizes beautifully.

Keywords: braised chicken drumsticks, brown sugar mustard sauce, easy recipe, flavorful, tender.

Braised chicken drumsticks with brown sugar mustard sauce recipe details

Braised chicken drumsticks with brown sugar mustard sauce recipe, recipe Rating: 4.9
Number of votes:143

A big, hearty meal for cold winter nights. Spoon this up, light a fire, and dig in. Happiness awaits.
Ready in: 1 hour 5 mins

Ingredients

Serves: 4

• 2 tablespoons vegetable oil
• 4 garlic cloves, crushed
• 1/2 teaspoon dried marjoram
• 8 chicken drumsticks, skinned
• 1 pound leeks, trimmed, split lengthwise and sliced
• 1/2 pound carrots, peeled and diced
• 1 celery stalk, diced
• 1 1/4 cups chicken stock
• 2 cups frozen corn kernels
• 1 (14 ounce) can white kidney beans, drained and rinsed
• 1 tablespoon dark brown sugar
• 2 tablespoons cider vinegar
• 2 tablespoons wholegrain mustard
• 1 teaspoon chili sauce (or more to taste)
• 1/4 cup tomato sauce

Preparation method

Prep: 15 mins | Cook: 50 mins

1. In large Dutch oven (or deep skillet), heat oil over medium heat. Stir the garlic, marjoram, and chicken into the hot oil and cook for about 5 minutes. You’re just searing the outside of the chicken to brown it. Remove chicken from Dutch oven once it’s lightly browned.
2. Stir the leeks, carrots, and celery into the Dutch oven and cook for 5 minutes to soften. Then add the stock and return the chicken to the pot. Lower heat and simmer with the lid on for about 30 minutes to finish cooking the chicken.
3. Remove chicken from pot again. Place corn and beans in the pot and warm them up, just a minute or so, then remove from pot and place in a dish. Cover chicken, beans, and corn with foil.
4. The Dutch oven should have a rich broth in it at this point. Bring it to a boil over medium heat, then add the sugar, vinegar, mustard, chili sauce, and tomato sauce. Boil on medium heat for about 5 minutes to reduce.
5. Put the chicken back in the pot and toss to coat with the sauce. Let them warm up for a few minutes in the pot. To serve, plate chicken on the beans and corn.