It’s Oscar night!! Not sure what that has to do with eating (absolutely nothing, zilch, zero, nada) but I decided to make this since the chicken has been in my freezer for a couple weeks :) Call me glamour-puss! I found this recipe in a magazine and then changed it to suit my tastes…
Ingredients:
2 tablespoons extra-virgin olive oil
About 1 lb of skin-on chicken drumsticks
Kosher salt and freshly ground pepper
3 tablespoons all-purpose flour
12 cloves garlic (about 1 head)
2 lemons (finely grated zest of one, juice of both)
2 tablespoons unsalted butter
1 pound frozen corn, thawed
3/4 cup whole milk
Directions:
Preheat the oven to 450 degrees F. Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each salt and pepper, and 2 tablespoons flour. Add to the skillet and cook, turning, until slightly golden on all sides, about 5 minutes. Add the garlic, lemon zest and lemon juice and turn the chicken to coat. Transfer the skillet to the oven; roast until the chicken is golden brown and cooked through, about 20 minutes.
Meanwhile, melt the butter in a medium saucepan over medium-high heat. Add the corn and 1/4 teaspoon each salt and pepper; cook, stirring occasionally, until the corn softens, about 5 minutes. Stir in the remaining 1 tablespoon flour, then add the milk and bring to a boil. Reduce the heat to medium low and simmer, stirring, until thickened, about 5 minutes. Season with salt and pepper.
I am pairing it with some Moet & Chandon Imperial as Moet seems to be the Hollywood bubbly of choice and this was already chilled in my fridge :)
I love watching the Oscars. Even though I love to make fun of celebrities too. Mostly because I think actors taking themselves SOOOOO seriously is rather amusing…but LOVE the outfits :)
