This week has been kind of a lazy week for me….I don’t know why, maybe it’s the weather? But it’s just been a little tricky to find time to practice. My good friend Kate got married this past weekend, and I played at the wedding. It was such a perfect day to get married, with an absolutely picturesque background at Lake of the Woods in Mahomet! Plus, it was great to see all of my old friends again, some traveling as far as Madrid, Spain and New Zealand! But I had to sacrifice some practice time, plus with the start of the youth orchestra….finding that time to practice is harder than it sounds.
Two nights ago, I thought I’d try a healthy take on drumsticks. I had some in my freezer, and this looked like a simple recipe with fresh veggies and herbs! The original recipe has mushrooms in it, but since Charlie couldn’t have any I omitted those mushrooms. It still had a ton of flavor and I used some of the leftover sauce to mix into my pasta as a side dish. It’s a great meal to just stick in the oven and wait for it to finish up—perfect for a dinner party or a quick meal to prepare ahead of time.
YIELD: 4 servings
TIME: 1 hour 30 minutes
8 chicken drumsticks
4 Tbsp olive oil
1/2 medium size onion, finely chopped
2 teaspoon of rosemary, finely chopped
2 cans of chopped tomatoes
2 teaspoon of sugar
2 tablespoon of white wine vinegar
salt and pepper
Heat the oven at 400°F. Massage the chicken drumsticks with 2 Tbsp olive oil and place them in an oven proof dish. Let the chicken cook for 15 minutes. While the chicken is cooking, saute onion and the rosemary in remaining olive oil for 5 minutes until the onion gets soft. Add the tomatoes, the sugar and the vinegar and season with salt and pepper. Mix everything together and let cook for 2 minutes. Reduce the oven temperature to 350°F. Pour the tomato sauce on top of the chicken and carefully pour a glass of hot water over the chicken. Place the dish back in the oven and cook for 40 minutes, basting the chicken with the tomato sauce occasionally.
Hope y’all enjoy!