Do you know what the number one recipe typed into google search engine is? “Simple Chicken Recipes”- and I believe it. I am sure that chicken dinners have dominated over any other type of supper over my entire life, and probably most of yours too.
I remember growing up in Saskatchewan and driving to my grandma’s house in Carmon, Manitoba. We would make the 7 hour drive, in our 11 passenger van, because yes, we had one, and then drive back after our visit with grandma, with 500 pounds of ‘Hutterite chickens’ once a year. Why Hutterite chickens? I am not sure. Why 500 pounds worth? Because, I think, growing up in cold country, it is embedded in your nature to buy in bulk, and prepare for long winters. At least that is what it seems.
We had two deep freezers in the garage, a cellar that was as long as a hallway in the basement, and a refrigerator and pantry in the kitchen- all stalked.
…Or maybe the reason for buying in bulk was because my dad grew up a farmer, and that is what they are use to… but he didn’t do the shopping- my mom did… maybe it was because she wanted to eliminate her trips to the grocery store, or buying in bulk is cheaper or because there was 9 of us…
I really don’t know, but I am pretty sure we had a section dedicated to creamed honey that never counted under 20 containers. We had rows and rows of jarred salmon and halibut from Alaska, and buckets of beans, lentils, flours, and rice and every other staple lined up in perfect rows.
You would never find any candy or good stuff though! Sometimes we would find a stale marshmallow in the pantry, and that felt like you were finding gold! The only place you could find something amazing is if you looked under my mom’s driver’s seat! Ahh huh, this is where she hid her good chocolate and treats!
I felt bad for her, because I figured this out one day, and started to ‘sample’. I would never eat enough where it was obvious, but I did it quite often. One day, years later, I told her I knew she hid stuff under her seat, and I have been sneaking it on a regular basis!
Instead of being mad, she was relieved! She burst out laughing and said, ‘thank goodness, I thought I was eating all of it, and not even remembering!” We had a good laugh, and I was relieved not to get into trouble. I guess she was happy that her conscious was wiped clean of eating an indulgent abundance of chocolate and goodies!
But yes.. we ate a lot of chicken growing up and still do, so simple chicken recipes are a must! But lets make one thing straight right off the bat… simple should never mean skimpy-which is sometimes the case.
Simple should still include the elements of being succulent and satisfying, because we want to enjoy what we eat, right?
We are going to make sure we hit each base and make a home run on this simple, succulent and satisfying chicken recipe…. Lemon Tarragon Sticky Drumsticks… P.S. If you do not have tarragon, this still taste fabulous. Works on chicken breasts also.
This recipe was adapted fromGreedygourmet.com, where Michelle makes a delicious looking Sticky Lemon and Honey Drumstick, that looks out of this world! Thanks for the inspiration and producing such amazing drool worthy pictures and fantastic recipes time and time again!
- 6-10 chicken drumsticks (depending on size)
- salt and black pepper to taste
- montreal steak seasoning to taste (optional)
- sesame seeds (optional)
- 1 teaspoon garlic salt
- 3 tbsp olive oil
- 1 tablespoon of fresh tarragon
- 2 tablespoons of sherry vinegar (or red wine vinegar)
- 3 tbsp honey
- 1 lemon thinly sliced
- 1 tablespoon of lemon juice for drizzling
- Season the chicken with salt, pepper, and garlic salt.
- Heat Olive oil in a large pan.
- On medium heat brown each side of the drumsticks (2-3 minutes each side or until golden brown)
- Once each side is browned add sherry vinegar and let cook for another 5 minutes. Drizzle over honey and shake the pan to mix.
- Let the liquid simmer and reduce down until syrupy (about 10-12) minutes. In the last couple of minutes add the slices of lemon to the pan. (Test one to make sure its cooked through)
- Transfer the chicken to a platter and squeeze fresh lemon juice, sprinkle fresh tarragon and add montreal steak seasoning, or salt and pepper and sesame seeds to taste (all optional- but will add an extra pow!)
- Serve Hot!