Eating While Broke : Chicken Drumsticks Pierre

If you didn't already know the economy was bad, you could tell simply by looking at our shopping habits.  We once bought pork chops, fish, chicken breasts and tenderloins, and steaks.  As prices increased we started buying less pork, fish, and definitely steak and began buying more chicken.  Prices increased even further and the steak and fish went away entirely.  Chicken breasts became a splurge item as we bought more chicken thighs.  Now we've reached the point where chicken thighs are a big deal, and we're buying more chicken drumsticks and leg quarters.

Not that there's anything wrong with drumsticks or leg quarters; it's just that I've always preferred white meat myself.  That being said, my two young children (ages 5 and 4) LOVE chicken drumsticks and will eat them quite well, so in the long run, not only are we saving money by buying the drumsticks, but I imagine they are being eaten better.

I found this recipe at my favorite cooking site, which I mention all the time I know, RecipeZaar.  It was simple and easy to prepare, smelled wonderful while simmering, and tasted great!  I added a bit more hot sauce than the recipe called for, because I love spicy foods and am attempting to get my family worked up the spicy food chain a bit, so I can enjoy a bit spicier food than they are now accustomed to.  I also omitted the celery seed as we didn't have any on hand; nor did we have any celery to add instead.  Everything else was done as the recipe calls for.  The chicken was so tender it was practically falling off the bone, and it wasn't overly spicy for the family (I could have gone spicier still).  Overall, thumbs up from all four of us.  I ate two servings myself!

Chicken Drumsticks Pierre

Ingredients

• 1/4 cup flour
• 1/2 teaspoon salt
• 1 dash pepper
• 8 chicken drumsticks (about 2 lbs)
• 3 tablespoons butter
• 1 (14 1/2 ounce) can tomatoes
• 1/2 cup water
• 2 tablespoons brown sugar
• 2 tablespoons vinegar
• 2 tablespoons worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1 teaspoon dry mustard
• 1/2 teaspoon celery seed
• 1 garlic clove, minced
• 3-5 drops hot pepper sauce

Directions

1. Mix together the flour, salt and pepper.
2. Dust the drumsticks with the seasoned flour.
3. Melt the butter in a skillet with a lid.
4. Brown the chicken over medium heat on all sides.
5. Remove the chicken from the pan and drain on absorbent paper.
6. In the same pan, combine the tomatoes thru hot pepper sauce; bring to a boil.
7. Reduce the heat and return the chicken to the pan.
8. Cover and simmer about 45 minutes.
9. Serve with pan juice.
10. Good over white or brown rice.

You can see additional posts in the 2009 "Eating While Broke" series by clicking the following links:

Oodle Noodle Creation

Baked Potato Supreme

Meal Deal

Caribbean Chicken

Lemon Thyme Chicken

Olive Oil Braised Potatoes

Strawberry Shortcake

Mixture (West Virginia Cuisine)

Golden Crusted Pork Chops

Curry Citrus Chicken

Weiner Supreme

Red Chicken Stew (Southern Cuisine)

Chicken N' Gravy over White Rice with Steamed Veggies

Kashmiri Chicken Livers

Marinated and Grilled Zucchini and Summer Squash

Crockpot Beef Stifado

"Eating While Broke" is now a Gather group! Come join!

Crockpot Cream Cheese Chicken

Bourbon Chicken

Ingredient Substitutions

Spicy Kielbasa Soup

Smoky Roasted Chicken and Corn Chowder

Open-Faced Beef Sandwiches

Spinach Frittata

Mexican Rice

Rice Pudding

Meatloaf

Scalloped Potatoes

Recipes from 2008 can be found at the following links:

Lasagna

Chicken BBQ Pizza, Salad, and Dessert

Enchiladas