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PEAR AND ROSEMARY BALSAMIC BRAISED CHICKEN DRUMSTICKS

COLLABO BRAISE DE PILONS DE POULET A LA POIRE BALSAMIQUE ET ROMARIN 2

In collaboration with
Caroline Germain

Drumsticks Stews and braises Oven In advance Winter season Holiday season
1-2 Portions
5 min Prepping
5 min Cooking
Recipe Easy

Ingredients

  • 350 ml red pear (or any other type of pear), cut into pieces
  • 250 ml (1 cup) onion, coarsely chopped
  • 2 garlic cloves, minced
  • The leaves of 3 rosemary sprigs, minced
  • 120 ml (1/2 cup) balsamic vinegar
  • 65 ml (¼ cup) white wine
  • 65 ml (¼ cup) chicken broth
  • 1 tbsp. (15 ml) olive oil
  • 1 tbsp. (15 ml) butter
  • Salt and pepper, to taste

Directions

Click the steps to erase them.

  1. Preheat oven to 300°F (150°C).
  2. In a medium-sized nonstick pan, heat the oil and butter. Add the onion, garlic, and pear, and caramelize. Brown the chicken drumsticks for approximately 2 minutes per side. Add salt and pepper to taste.
  3. Add the balsamic vinegar and let boil for approximately one minute. Add the rosemary, chicken broth, and white wine.
  4. Transfer to an oven-safe dish. Cover and bake at 300°F (150°C) for approximately 60 minutes.
  5. Remove cover and continue cooking for about 30 minutes.
  6. Serve the drumsticks on a bed of balsamic pears and sprinkle with rosemary.