Sweet Vidalia onions elevate chicken drumsticks

By Jim Bailey

Yankee Chef logoOriginally, I had prepared this dish using Madeira wine, but then I changed my mind at the last second because of my love of fruit and because I wanted my children to enjoy fruit in as many ways as possible.

This is the perfect way to add a serving of goodness in your child’s diet. Not into sweet Vidalia onions? Try fresh green beans, summer squash or zucchini.

sweetandsourchickenvidaliaSalt and black pepper to taste
4 chicken drums, skin removed
2 teaspoons vegetable oil
1 large Vidalia onion, peeled and thickly sliced
1 cup apple juice
1/2 cup pomegranate juice
2 tablespoons balsamic vinegar
1 1/2 tablespoons cornstarch

Season the chicken with salt and pepper to taste; set aside. Heat oil in large skillet over medium until hot. Add chicken and brown on all sides without cooking all the way through.

Add both juices and onion, scraping up the fonds at the bottom of the skillet. Bring to a boil, reduce to low heat, cover and simmer 20 to 30 minutes, or until chicken is cooked through. Meanwhile, in a small bowl, whisk together vinegar and cornstarch until smooth; set aside.

Remove chicken and onions to a plate; set aside. Bring liquid to a boil over medium heat and let boil for 3 minutes, until reduced slightly. Add cornstarch mixture all at once, whisking until smooth. Add chicken and onions back into skillet, stirring to combine well and let cook 1 additional minute. Plate up.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at theyankeechef@aol.com.

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