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Recipe by Chaya Ruchie Schwartz

Pomegranate Reduction Drumsticks

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Pomegranate Reduction Drumsticks
Meat Meat
Easy Easy
4 Servings
Allergens

Contains

- Gluten - Wheat - Egg - Sesame
1 Hour, 10 Minutes
Diets

No Diets specified

These festive and Yom Tov-worthy drumsticks are a great change or addition to the meats.   Yield: 6 drumsticks

Ingredients

Chicken

  • 6 drumsticks, skinned

  • oil, for frying

  • 1 egg

Pomegranate Reduction

  • 1 teaspoon cornstarch mixed with 1 teaspoon water

Garnish

  • pomegranate arils

Directions

1.

In a small pot, combine reduction ingredients and bring to a boil. Lower the flame and cook until reduced to 1/2 to 3/4 cup liquid, approximately 15 minutes. If it looks too thick, you can add a little water. Shut the flame and set aside.

2.

Preheat oven to 350 degrees Fahrenheit. Heat oil in a frying pan.

3.

Prepare two bowls, one with egg and another with flour. Dip drumsticks into egg, then coat with flour. Fry until golden. Chicken does not need to be cooked through since it will continue to cook in the oven.

4.

Transfer fried drumsticks to a pan and pour reduction over chicken. Bake uncovered for 40 minutes.

Notes:

If you want to prep this in advance, freeze the drumsticks after frying, and freeze the sauce in a separate container. Defrost completely before baking.

About:

Photography by Chana Rivky Klein www.thevoiceoflakewood.com
(732) 901-5746

Recipe tags

Chaya Ruchie Schwartz chicken chicken bottoms chicken legs freezer-friendly fried chicken pomegranate sauce simanim yom tov chicken
Pomegranate Reduction Drumsticks

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