Pear and Rosemary Balsamic Braised Chicken Drumsticks

Adapted from Exceldor

Pear season is here, and the start of fall-ish recipes. Enjoy the last dregs of summer as you make an easy baked oven meal featuring PEARS and local Sweet Grass chicken. The balsamic glaze on these drumsticks will crunch with each bite! And your soul will sing, "Yum." 

INGREDIENTS

• 8 chicken drumsticks

• 2 pears, cut into pieces

• 1 cup red candy onion, coarsely chopped

• 2 garlic cloves, minced

• The leaves of 3 rosemary sprigs, minced or use dried

• 1/2 cup fig balsamic vinegar

• 1/4 cup white wine

• 1/4 cup chicken broth

• 1 Tbsp. Harissa olive oil

• 1 Tbsp. butter

• Salt and pepper, to taste

INSTRUCTIONS

• Preheat oven to 300°F.

• In a medium-sized nonstick pan, heat the oil and butter. Add the onion, garlic, and pear, and caramelize. Brown the chicken drumsticks for approximately 2 minutes per side. Add salt and pepper to taste.

• Add the balsamic vinegar and let boil for approximately one minute. Add the rosemary, chicken broth, and white wine.

• Transfer to an oven-safe dish. Cover and bake at 300°F (150°C) for approximately 60 minutes.

• Remove cover and continue cooking for about 30 minutes.

• Serve the drumsticks on a bed of balsamic pears and sprinkle with rosemary.

• Serve with white rice and salad on the side.