Picture of Nancy Bordeleau

A recipe from Nancy Bordeleau Cinq Fourchettes

Chicken Drumsticks on Rice Pilaf with Apples, Cranberries, and Nuts

  • 4-6 servings
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Rice Pilaf


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  1. Combine marinade ingredients in a bowl. Place drumsticks in bowl and cover with marinade. Cover with cellophane and refrigerate 30 minutes. Meanwhile, prepare ingredients for rice.
  2. Preheat oven to 400°F (200°C).
  3. In a non-stick pan, bring to a boil the cider, chicken broth, 1 tbsp. butter, bay leaf, and Italian seasoning. Season with salt and pepper.
  4. Add rice and reduce to low heat. Cover and cook 45 minutes or until liquid is absorbed by rice. Make sure there is always liquid and don’t stir too often or the rice will be very sticky.
  5. Place chicken drumsticks in oven on baking sheet lined with parchment paper for 40 minutes. Turn halfway through cooking.
  6. In a skillet, melt the rest of the butter. Sauté onions 4 minutes. Add apple pieces and cook until flesh is tender, but not too soft. Set aside.
  7. When the rice is cooked, add apple mixture, cranberries, nuts, parsley, and cider vinegar. Mix together. Season with salt and pepper.
  8. Serve with chicken drumsticks.
You can also use

Boneless chicken thighs