When I saw the original recipe for this chicken on Cooking Light I decided to make it immediately. I adapted the recipe by using chicken drumsticks instead of cutlets. I simply seasoned them drumsticks then seared them before baking them in the oven. I made an easy sauce of apple cider and mustard. Unfortunately, right as I was serving the chicken, the sauce spilled all over the table. Thankfully, I had glazed with the sauce in the pan before putting it on the serving plate! The drumsticks turned out moist, delicious, and very flavorful! We didn’t even miss the extra sauce. It was a great weeknight meal that paired nicely with the Brown Butter and Pecan Basmati Rice and Roasted Green Beans.
Preheat the oven 350 degrees.
Heat the olive oil in a large Dutch oven over medium high heat. Season the chicken drumsticks evenly with the sea salt and freshly cracked pepper, to taste. Place into the hot Dutch oven and cook, until golden brown, about 3 minutes. Flip the chicken drumsticks over and place the uncovered Dutch oven into the preheated oven. Cook for 25-30 minutes, or until chicken is cooked through. Remove from the oven and place the chicken on a plate then cover loosely with a tin foil tent.
Place the Dutch oven on the stove over medium high heat. Add the apple cider and Dijon mustard then whisk together making sure to scrape up the browned bits on the bottom of the pan. Whisk, while it boils, until it reduces down a bit and thickens up, about 2-3 minutes. Taste and season with sea salt and freshly cracked pepper, if needed. Place the drumsticks and their juices back into the Dutch oven and toss to coat the chicken evenly. Place on a platter then serve with additional sauce on the side. Enjoy.