Apple cider is a classic Fall pleasure and can be served hot or cold, typically infused with cinnamon and other spices. Less common, is to include this beverage as a base for cooking a variety of meats and veggies. We love the way this recipe brings out the delicious flavor in these chicken drumsticks. The aroma produced during the cooking process will have your mouth watering until dinner is served. Enjoy!
- 2 tsp plus 1 tablespoon extra-virgin olive oil extra-virgin olive oil
- 2 – 3 lbs. chicken drumsticks, skin left on
- black pepper to taste
- 2 Tbsp fresh rosemary, chopped
- 8 garlic cloves, chopped
- 3 carrots, sliced diagonally
- 1 tsp dried oregano
- 1.5 cups low sugar apple cider
Preheat oven to 425 degrees. Heat 2 teaspoons olive oil in a large ovenproof skillet or cast-iron pan over medium-high heat. Rinse and pat the drumsticks dry with a paper towel and sprinkle with pepper. Place the chicken in the hot skillet and brown the skin for approximately 2-3 minutes a side. Remove chicken from the pan and place on a large plate. Pour remaining 1 tablespoon olive oil in the skillet and add the fresh rosemary, garlic, carrots and oregano. Simmer mixture for about 2 minutes and then add the cider. Bring the cider to a boil and place drumsticks back in the pan. Place the skillet in the oven and bake for about 20 minutes or until chicken reaches 165 degrees. Remove from oven and serve.