Chicken Drumsticks Sautéed with Pecans & Brown Butter
Yield: 4
SMF Kitchen
@smfchicken
00:10
Prep
00:50
Cook
00:30
Inactive Time
01:30
Total Time
Ingredients & Directions
Directions
Chicken Drumsticks Sautéed with Pecans & Brown Butter
4
Kosher salt and pepper to taste
2 tablespoons
Flour
1 tablespoon
Canola oil
4 oz
Salted butter, cut into cubes
1 cup
Pecan pieces
1/2
Lemon, juiced
1 teaspoon
Sage, roughly chopped
1 cup
Polenta, cooked
1 tablespoon
Flat leaf parsley, minced
- Preheat the oven to 350F.
- Remove the chicken from the refrigerator, season generously with salt and pepper, and leave on the counter for 30 minutes.
- In a large bowl, toss the chicken in the flour to evenly coat.
- Place a sauté pan over medium heat and add the oil and half of the butter. Sear the chicken for 2 minutes, or until the meat begins to turn golden brown, flip and cook for another 2 minutes. Transfer the chicken to a lined baking tray and place in the oven. Roast in the oven, rotating pan halfway through, 50 minutes or until the internal temperature of the chicken passes 165°F and the meat begins to pull away from the bone. Remove the pan from the oven and allow to cool.
- While the chicken is roasting, pour off the oil from the pan. Add the butter and pecans, stir, and cook until the pecans become fragrant, about 3 minutes. Remove the pan from the heat and stir in the lemon juice and sage.
- In a large bowl, toss the chicken with pecan brown butter and serve over polenta. Garnish with parsley.
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Chicken Drumsticks Sautéed with Pecans & Brown Butter
SMF Kitchen
@smfchicken
Yield: 4
00:10
Prep
00:50
Cook
00:30
Inactive Time
01:30 Total Time
Ingredients
Directions
Chicken Drumsticks Sautéed with Pecans & Brown Butter
4
Kosher salt and pepper to taste
2 tablespoons
Flour
1 tablespoon
Canola oil
4 oz
Salted butter, cut into cubes
1 cup
Pecan pieces
1/2
Lemon, juiced
1 teaspoon
Sage, roughly chopped
1 cup
Polenta, cooked
1 tablespoon
Flat leaf parsley, minced
- Preheat the oven to 350F.
- Remove the chicken from the refrigerator, season generously with salt and pepper, and leave on the counter for 30 minutes.
- In a large bowl, toss the chicken in the flour to evenly coat.
- Place a sauté pan over medium heat and add the oil and half of the butter. Sear the chicken for 2 minutes, or until the meat begins to turn golden brown, flip and cook for another 2 minutes. Transfer the chicken to a lined baking tray and place in the oven. Roast in the oven, rotating pan halfway through, 50 minutes or until the internal temperature of the chicken passes 165°F and the meat begins to pull away from the bone. Remove the pan from the oven and allow to cool.
- While the chicken is roasting, pour off the oil from the pan. Add the butter and pecans, stir, and cook until the pecans become fragrant, about 3 minutes. Remove the pan from the heat and stir in the lemon juice and sage.
- In a large bowl, toss the chicken with pecan brown butter and serve over polenta. Garnish with parsley.
