Too often we get into the same old-chicken-dinner routines. It's quick, easy and usually does the trick...until you realize you'd eaten the same grilled chicken dish six out of the last seven dinners you've had. Sound familiar?
Reimagine that lifeless poultry and serve up a delicious, melt-off-the-bone drumstick feast tonight. You'd be surprised how good chicken can taste when you cook it juuuuust right.
Chef Sacco's Braised Chicken Drumsticks recipe is a filling, healthy (and don't forget delicious) meal that will break you out of those boring dinner slumps you've been falling into. With the addition of kale, tomatoes and of course heart-healthy steel cut oats, this recipe is both satisfying and guilt-free. Check out the recipe here:
Braised Chicken Drumsticks
with Tomatoes & Kale over Steel Cut Oats
Serves 6-8 people
2 lbs Drumsticks
¾ cup Yellow Onion, ¼-inch dice
1 large Red Bell Pepper, ½-inch dice
2 cups Kale, chopped
4 cloves Garlic, minced
1 – 28 oz. can Diced Tomatoes in juice
4 oz. Tomato Paste
1/3 cup Apple Cider Vinegar
4 Tbsp. Guajillo Pepper Powder (or any mild, sweet red chili pepper powder)
2 cups Steel Cut Oats
1 Shallot, minced
4 cups Water
Steel Cut Oats Recipe
In a medium sized sauce pot, coat the bottom of the pot with oil. Add shallots and sauté until translucent. Pour in steel cut oats and toast for one minute while stirring. Salt the oats to taste and add water. Bring to a boil, lower heat and simmer for 20-25 minutes covered. Fluff using a fork.
Season both sides of the chicken with salt before browning.
In a Dutch oven or 6-quart, heavy-duty sauce pot, cover bottom with oil and turn heat on medium-high.
Add chicken – skin side down – in an even layer (you may have to do this in two batches). Let the chicken sizzle (do not try to move or stir the chicken, otherwise you will tear the skin and it will not brown evenly or become crispy. Once the chicken is browned it will release from the pan easily).
After browning both sides of the drumsticks, remove and set aside. Add oil if needed and saute garlic until golden. Add onions and saute until golden brown. Add diced tomatoes in juice, tomato paste, apple cider vinegar and Guajillo pepper powder and stir well. Add chicken and bring to a boil then lower heat and simmer, stirring occasionally, for 45 minutes to 1 hour or until the chicken’s internal temperature reaches 165F.
Add diced peppers and kale (I like to add them at the end so that they still have a nice crunch and maintain their vibrant red color). Cook for about 1 minute and taste for salt and serve over steel cut oats.