>Ancho, Pecan, and Honey-Glazed Chicken Drummettes from Fresh Mexico

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Chefdruck’s Tasty Tuesday

I love to cook. It relaxes me, makes me feel a great sense of accomplishment, and as a bonus, when I really get creative, I eat better at home than at many restaurants. But I have to admit that I sometimes fall into ruts. Life gets in the way and I don’t spend the time I should perusing magazines and new cookbooks for fun dishes. I start making the same old boring dishes and all the fun goes out of the kitchen.

Breaking out of a cooking rut calls for a bold recipe, and that’s just what I tried last night. I made a dish from Chef Marcela Valladolid‘s new cookbook, Fresh Mexico. I had the opportunity to meet Marcela at an event last week where I tasted a few of her dishes inspired from her Mexican heritage. Everything was delicious and I loved how approachable she made Mexican food by suggesting easy substitutions to hard to find ingredients.

Last night’s dish was easy to make, but definitely out of the ordinary. Steve and I have both been so stressed with all the logistics for our move and dealing with the kids’ acting out that we’ve become accustomed to just shoveling food and collapsing on the couch. But after one bite of the Ancho, Pecan, and Honey Glazed Chicken Drumsticks, we settled in for a leisurely meal. I stepped back into the kitchen, broke out a cold bottle of white wine, and got reacquainted with my husband.

Marcela’s recipe calls for chicken drumettes, the part of the chicken wing that looks like a miniature drumstick. I used chicken drumsticks instead.

Ancho, Pecan, and Honey-Glazed Chicken Drumsticks
1/2 cup of honey
1/2 cup of chopped pecans
3 tablespoons of unsalted butter
1 tablespoon of white wine vinegar
1 tablespoon of Worcestershire Sauce
1 tablespoon of ground ancho chile (I only used a teaspoon)
1 teaspoon of garlic powder
Salt and pepper
5 chicken drumsticks (or 1 1/2 pounds of chicken drumettes)

  1. Preheat the oven to 350 degrees Farenheit.
  2. Stir the honey, pecans and butter in a medium-size heavy saucepan over medium-low heat until the mixture bubbles. Remove from the heat.
  3. Stir in the vinegar, Worcestershire Sauce, ancho chile powder, and garlic powder. Season to taste with salt and pepper.
  4. Place the chicken drumsticks in a bowl. Pour the mixture over it and toss until covered well.
  5. Bake for 30-40 minutes, or until the chicken is cooked through. Serve hot.

3 Responses to >Ancho, Pecan, and Honey-Glazed Chicken Drummettes from Fresh Mexico

  1. >I’m going to have to try it!
    I usually reserve the drumsticks for the kids, but, I get the feeling that I’ll have to wait a few years on this one. But, that won’t stop me from trying it!

  2. >These sound really good.It is easy to get in the same old dinner rut epecailly if your busy. But these look easy but different.

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