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SWEET & SOUR DRUMSTICKS WITH SQUASH & RED ONIONS



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Amarante




 
 
    
 

Post Fri, Sep 25 2020, 3:30 pm
This was excellent and very easy. I used bagged squash so there was almost no prep.

I think adults eat two drumsticks and teenage boys probably more but recipe is easily scaled up if you need larger quantities. I got a 14” sauté pan from Macy’s a few years ago and it really made cooking larger quantities easier because you don’t want to crowd food when sautéing because you will steam instead of crisping them. Smile

SWEET & SOUR DRUMSTICKS WITH SQUASH & RED ONIONS

Excerpt From: Kate McMillan - Chicken Night

SERVES 4–6


This sweet and sour sauce, bursting with the flavors of garlic and tangy orange juice, is called ‘‘agrodolce’’ in Italian cooking. Serve it with rice pilaf, buttered orzo, or warmed Italian bread to soak up all the delicious sauce. When braising chicken, you want to use pieces on the bone so the chicken will remain tender; thighs or breasts also work well with this recipe.

WHAT YOU NEED

2 tablespoons olive oil
8 chicken drumsticks, about 1½ lb (750 g) total
Kosher salt and freshly ground pepper
½ butternut squash, peeled, seeded, and cut into 1-inch (2.5-cm) cubes (2 cups/10 oz/315 g)
1 red onion, cut into 8 wedges
3 cloves garlic, chopped
⅔ cup (5 fl oz/160 ml) red wine vinegar
½ cup (4 fl oz/125 ml) fresh orange juice
½ cup (4 fl oz/125 ml) low-sodium chicken broth
2 tablespoons pine nuts, toasted
2 tablespoons minced fresh parsley

Warm 1 tablespoon of the olive oil in a large, heavy-bottomed saucepan over medium-high heat. Season the drumsticks all over with salt and pepper and add to the hot pan. Cook, turning as needed, until golden brown on all sides, about 8 minutes total. Transfer to a plate and set aside. Do not wipe the pan clean and keep it over medium-high heat.

Warm the remaining 1 tablespoon olive oil in the pan and add the butternut squash and onion. Season well with salt and pepper and cook, stirring often, until the vegetables are soft, about 8 minutes. Stir in the garlic and sauté just until soft, about 1 minute.

Stir in the vinegar and orange juice, scraping up any browned bits on the bottom of the pan. Add the broth and bring to a simmer. Nestle the drumsticks in the sauce, reduce the heat to medium-low, and cover the pan. Simmer gently until the chicken is opaque throughout, about 25 minutes.

Using tongs, transfer the drumsticks to a serving platter. Stir the pine nuts and parsley into the sauce and raise the heat to high. Cook, stirring occasionally, until the sauce thickens, about 5 minutes. Taste and adjust the seasoning. Pour the sauce with the onion and butternut squash over the chicken and serve right away.
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