Photo: Drumsticks With Biscuits and Tomato Jam Recipe
Ingredients
- 2 pints grape tomatoes
- 3 to 4 tablespoons sugar
- 2 sprigs fresh thyme, plus 2 teaspoons chopped leaves
- Kosher salt and freshly ground pepper
- Juice of 1 lemon
- 1/3 cup honey mustard
- 2 tablespoons Worcestershire sauce
- 1 cup all-purpose flour
- 8 skin-on chicken drumsticks (about 2 1/2 pounds)
- 5 tablespoons unsalted butter
- Biscuits, for serving
Directions
Preheat the oven to 400 degrees F. Put the tomatoes, sugar, thyme sprigs, 1 cup water, 1/2 teaspoon salt, and pepper to taste in a small saucepan. Bring to a boil over high heat, then reduce the heat and simmer, stirring occasionally, until thick, about 30 minutes.
Meanwhile, mix half of 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 skillet over medium-high heat. Season the drumsticks with salt and pepper. Dip in the mustard mixture, then dredge in the seasoned flour. Melt the butter in the skillet and fry the drumsticks, turning, until golden on all sides, about 6 minutes. Transfer the skillet to the oven; bake until the chicken is golden and a thermometer inserted into the center registers 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 the jam and biscuits.
Per serving: Calories 535; Fat 33 g (Saturated 13 g); Cholesterol 149 mg; Sodium 859 mg; Carbohydrate 28 g; Fiber 3 g; Protein 36 g
Photograph by Antonis Achilleos
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By yarrumj_11553694
gettysburg, PA
on September 01, 2011
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The chicken did get a little lumpy, but tasted delicious. I marinaded the chicken in the sauce for about half an hour instead of dipping it, which helped quite a bit. I think I would marinade it overnight for some additional flavor.
I added about 2 Tbsp cornstarch at the end to thicken the tomato jam, just because it did look pretty runny and I preferred the thicker consistency. I would recommend using less sugar if you do not want it to be too sweet. I added 3 Tbsp per the recipe and it was still just on the edge of too much.
Overall, I would definitely make tomato jam again, but I can think of better -and healthier - ways to cook chicken. Also a great way to make a homemade "ketchup equivalent" for kids!
By etimberlake_130...
Great Neck, 72
on August 08, 2010
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We, well, I tried this recipe for my husband. We liked the fried chicken ok but I found it really hard to bread it....it got really sticky and lumpy and did not evenly coat the drumpsticks.....my other issue was with the tomato "jam". It was more like a stewed tomato....tomatoes were the best by far but it would be nice if there were some tips on how to fry the chicken better and how to turn the tomatoes into jam.
By amy_12563246
Chula Vista, 43
on June 09, 2010
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Depth of flavors, very much a comfort food. Tomatoes add a nice "twist". I also made a homemade knockoff KFC coleslaw from a recipe I got from the web.
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