I’ve had such a deep hunger recently–one that has resulted in food dreams where visions of juicy steak and ribs are dancing across my head. Since losing excess pounds for my sister’s wedding earlier this year, I’ve been motivated to keep the weight off by eating tons of salad and limiting sugar in my diet. The payoff is worth the sacrifice(hello body hugging cocktail dress, sorry for your long exile in the dark corners of my closet). But I’m not about depriving myself too much and waking up to food dreams leaves a person vulnerable to eating an entire chocolate cake in solitude. I can’t think of a better way to deal with my hunger than devouring a chicken drumstick(skin on) dripping with a spicy and tangy barbecue sauce(low on the sweetness, but high on flavor). No white meat allowed.
- 4 chicken legs(drumsticks + thighs attached)
- 2-3 c peach chipotle barbecue sauce(feel free to swap out with your favorite)
- 2 tbs olive oil
- 1/2 c water
- salt and pepper
- Pat dry chicken legs with paper towels.
- Sprinkle with salt and pepper liberally.
- In a skillet, heat 1 tbs of oil, on medium heat. If skillet starts smoking, reduce heat a bit.
- Brown chicken legs on one side until skin is crispy.
- Add another tbs. of oil and brown the other side of the chicken leg.
- Take 2 c of barbecue sauce and thin out with 1/2 c of water. Pour on top of chicken.
- Sauce should be barely covering top of chicken. (Add more sauce if needed.)
- Cover skillet and reduce heat to low. Braise for 30 minutes.
- Uncover skillet and raise heat to medium. Let sauce reduce for another 5-10 minutes.
- While sauce is reducing, move chicken around in skillet so sauce can caramelize on skin.