Easy Chicken Recipes

Tomato Jam With Drumsticks


2 pints of grape tomatoes
3 to 4 tablespoons of sugar
2 sprigs of fresh thyme, plus 2 teaspoons of chopped leaves
Kosher salt and freshly ground pepper
Juice of 1 lemon
1/3 cup honey mustard
2 tablespoons Worcestershire sauce
1 cup of all-purpose flour
8 skin-on chicken drumsticks (about 2 1/2 pounds)
5 tablespoons unsalted butter
Biscuits, for serving


Preheat oven to 400 degrees. Add the tomatoes, sugar, thyme branches, 1 cup of water, 1/2 teaspoon salt and pepper to a small cooking pot. Bring to boiling over high heat, then reduce the heat and simmer, stirring occasionally until thick, about 30 minutes. Meanwhile, mix half the lemon juice, the chopped thyme, mustard and Worcestershire sauce in a large bowl. Season the flour with salt and pepper in another bowl. Heat a large cast iron pan over medium heat. Season the drumsticks with salt and pepper. Dip in the mustard mixture, then in the spiced flour dredge. Melt the butter in a frying pan and fry the drumsticks until golden on all sides, about 6 minutes. Transfer the pan to the oven; Bake until the chicken is golden and a thermometer is inserted into the center register 155 degrees F, about 15 minutes. Add the remaining lemon juice to the tomato jam and season with salt and pepper. Serve the drumsticks with jam

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