![]() ![]() It's as simple, or as complicated as you could ever wish for, works with virtually every scanner (ever) made, gives great results and joy of joys I can adjust the fonts - to larger than this! I'll keep a weather eye open for SilverFast listening to it's users (can't think there are that many - not in the imaging business anyway) but I won't hold my breath. Sticky chicken – done – with less than 5 minutes of active effort.With halothane (3.5 inspired concentration) in a small chamber. Now this is a classic back-pocket recipe of mine. And because the salvaged version was so tasty that I thought I had better make it again. I gave myself a big pat on the back for remembering all five ingredients the second time! I managed to salvage my embarrassing disaster by taking out the drumsticks and remaking the glaze. FIVE INGREDIENTS and I managed to accidentally leave out the most important one – soy sauce. Either all those people have terrible taste in food….or….I stuffed up. And there were rave reviews by people who had tried it. I stood over the stove with my hands on my hips, head cocked, wondering how I was going to salvage it. I thought back over the recipe. I remember the first time I made this recipe, I took a bite and thought “Ew, this is terrible”. ![]() This is what it looks like straight off the stove. And that glaze caramelises which adds even more flavour. But then you add some water into the pot with the chicken and sauce so by the time the chicken is cooked, the braising liquid reduces down to a thick sticky glaze. It’s a fairly classic sweet-sour taste made with a bit of sugar, balsamic and soy sauce. I bet most people would never guess it wasn’t baked. Or that there’s only 5 ingredients in this. I don’t think most people would think to cook drumsticks on the stove, and even if you did, getting a beautiful caramelisation and the glaze is another matter altogether. When I read the recipe, I thought it sounded quite similar to the flavour and method used for Filipino Chicken Adobo (one of my favourite Asian chicken recipes!), except that it is made with drumsticks (and with less ingredients). These balsamic chicken drumsticks are based on this Sticky Stovetop Chicken recipe that I stumbled across. So I decided to repost this recipe with fresh new photos, even more concise steps and a cooking video. So you can see exactly how to make it. It’s not a technically difficult recipe, but it is unique because drumsticks are not usually cooked the stove in a braising liquid that transforms into a glaze and there are a couple of specific steps required to be followed to make this happen. Specifically, getting the sauce to reduce down to a glaze. I posted this Balsamic Drumsticks recipe back in April 2015 and a handful of readers have had trouble with it. I take a great deal of care writing and testing recipes before I share them, and you would probably be horrified at the number of beautiful photos I have trashed because I wasn’t happy with the recipe, or because I thought the “fail” risk was too high. ![]() I take it very personally when people have trouble making a recipe of mine. It’s twice as fast as baking drumsticks and glaze is lip smackingly delicious! Watch the cooking video to see how easy it is – and how hopeful Dozer looks that one will come his way… Sticky balsamic chicken drumsticks made on the stove with just 5 ingredients – chicken, soy sauce, balsamic vinegar, sugar and garlic. ![]()
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