Fig-Balsamic Glazed Chicken Drumsticks
Serves 4 to 6
Cooking Time 3 to 4 hours on Low
Slow Cooker Size 5½ to 7 Quarts
WHY THIS RECIPE WORKS: Following our success with slow-cooker chicken wings, we wanted to use our easy method
to make tender, slow-cooked drumsticks with a delicious, sticky-sweet glaze. The method
translated perfectly to the drumsticks; we simply seasoned them with salt, pepper,
and a little aromatic rosemary and cooked them until tender. Then we set them on a
wire rack and broiled them until the skin was crisp and browned, glazing them partway
through. For the glaze, we decided on the classic Italian combination of figs and
balsamic vinegar. To keep our glaze as simple as possible, we relied on fig preserves,
which had great flavor and an ideal thick consistency. We simply added some balsamic
vinegar and orange zest to round out the flavor. These drumsticks cook up charred
and sticky after a short time under the broiler. Be sure to coat the drumsticks generously;
you won’t want any of the glaze to go to waste. See the sidebar that follows the recipe.
|
2 |
teaspoons dried rosemary |
|
4 |
pounds chicken drumsticks |
|
|
Salt and pepper |
|
¾ |
cup fig preserves |
|
3 |
tablespoons balsamic vinegar |
|
1½ |
teaspoons orange zest |
1. Crumble rosemary into fine pieces. Season drumsticks with rosemary, salt, and pepper and place in slow cooker. Cover and cook until chicken is tender, 3 to 4 hours on low.
2. Adjust oven rack 10 inches from broiler element and heat broiler. Place wire rack inside aluminum foil–lined rimmed baking sheet and spray with vegetable oil spray. Transfer drumsticks to prepared sheet; discard cooking liquid. Broil until lightly charred and crisp, about 10 minutes, flipping halfway through cooking.
3. Meanwhile, combine preserves, vinegar, orange zest, 1 teaspoon pepper, and ½ teaspoon salt in bowl. Brush drumsticks with one-third of sauce and continue to broil until drumsticks are browned and sticky, about 10 minutes, flipping and brushing drumsticks with more sauce halfway through cooking. Brush drumsticks with remaining sauce. Serve.