Tuesday, January 11, 2011

Not Humdrumsticks - a delicious dish
from the Podleski sisters

I’m a fan of Janet and Greta Podleski, the Canadian sisters who wrote the bestselling cookbooks Looneyspoons, Crazy Plates and Eat, Shrink & Be Merry!
   The recipes in their books are low in fat, easy to make, reliable and delicious.
   I also love the puns they use in their recipe titles – Kentucky Freud Chicken; La Crème de la Cream Pie; Yes, We Can-nelloni, Name That Tuna Casserole and Wok This Way are just a few.
   My husband and I recently made Not Humdrumsticks (click for the recipe) from Eat, Shrink and Be Merry. (The recipe I linked to above is on a recipe-sharing site, but it is exactly as it appears in the book.)
   The drumsticks were, as I have come to expect from the sisters’ recipes, a cinch to make and absolutely lip-smacking.
   Those who claim they can’t cook could whip this dish up. If you’ve got a teen around, he or she could also easily make this.
   The drumsticks were family-friendly: I could see children from age 8 and up eating them.
   The recipe calls for grainy Dijon mustard. We used a grainy mustard we had purchased before, and it worked beautifully.
   Skinless chicken drumsticks are needed. We bought drumsticks with skin on and skinned them ourselves.
   The recipe also needs dried Herbs de Provence, which isn’t terribly hard to find. If you can’t find it in the dried herbs and spices aisle of one supermarket, try a couple more – one of them is bound to have it.
   The chicken is cooked in a 9” x 13” inch baking pan. We used a glass baking dish that size.
   Here's what a snap it is to make!
   Twelve skinless chicken drumsticks are arranged in a baking pan (or glass baking dish) in a single layer.
   Honey, cider vinegar (we used apple cider vinegar), grainy mustard, minced garlic and Herbs de Provence are whisked together and spooned over the chicken.
   Don’t worry about turning the drumsticks over to coat them – after a cooking time of 20 minutes, the chicken is removed from oven and basted with the sauce (my husband used a turkey baster). The chicken is cooked for another 20 to 25 minutes.
   The drumsticks are served with sauce from the baking dish drizzled over them.

Eat, Shrink & Be Merry! at amazon.ca

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