Honey Mustard Chicken Drumsticks

Honey Mustard Chicken Drumsticks recipe - The Cooks Pantry

RECIPE BY:

Matt Sinclair

SERVING SIZE:

4 people

INGREDIENTS:

  • 12 Coles Chicken Drumsticks, skin on
  • 1 tbsp KEEN’s Mustard Powder
  • ½ cup Coles Pure Australian Honey
  • ¼ cup wholegrain mustard
  • 3 cloves garlic, finely chopped
  • 2 tbsp. Cobram Estate Classic Extra Virgin Olive Oil
  • Juice of 1 lemon
  • 2 tbsp. fresh thyme, chopped
  • Pinch of salt and pepper

METHOD:

  • Preheat oven to 190C.
  • In a bowl, add all marinade ingredients and whisk to combine. Season and adjust to taste.
  • **This should have a balance of sweet, salty and sour.
  • Place drumsticks in a bowl with marinade and give it a good toss, making sure each drumstick is covered in flavour.
  • Arrange drumsticks in a single layer on a baking tray and then pour the remaining marinade over the top.
  • Turn and baste drumsticks every 10 minutes for 30 minutes. Increase heat to 220C for a final 10 minutes to caramelise skin.
  • Strain off juices into a small saucepan, reduce by ¼ and pour over chicken. Serve Hot.

Related Recipes

Mushroom and Caramelised Onion Tarts

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 3 Tbsp Cobram Estate Classic Extra Virgin Olive Oil 1 brown onion, finely sliced 150gm Swiss brown mushrooms Salt and pepper 4 spring fresh thyme 100gm baby spinach 60gm Zoosh French Onion Dip 1 Tbsp...

One Pan Quinoa

RECIPE BY: Olivia Wells SERVING SIZE: 2 - 4 people INGREDIENTS: 1 cup Coles White Grain Quinoa  2 cups water 1 brown onion, diced 1 Red capsicum, deseeded and diced 1 green capsicum, deseeded and diced 1 tin corn or fresh corn 1 tin black beans  1 head broccoli  1 tin...

Traybake Dinner

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 2 red onions, sliced into wedges 4 carrots, peeled and halved lengthways 3 parsnips, peeled and halved lengthways 200g Brussel sprouts, halved (or quartered if very large) 3 cloves garlic, peeled and...

Fried Olives with Lemon-Herb Mayonaise

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 20 large Coles green feta stuffed olives 1 cup plain flour 4 eggs, beaten 4 cups panko breadcrumbs Cobram Estate Light olive oil for deep frying LEMON-HERB MAYONNAISE: ¾ cup ZoOSh whole egg...

Rosemary and Fennel Flatbreads (Lavosh)

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 230gm plain flour 1 tsp Bi Carb soda 125ml water 75ml Cobram Estate Classic Extra Virgin Olive Oil, plus extra 1 Tbsp chopped fresh rosemary 1 Tbsp Coles fennel seeds Salt   METHOD: Set oven to 220C and...

Spring Risotto

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 200g Arborio Rice 1L Massel Liquid Vegetable Stock 1 Onion, diced 2 Garlic Cloves, rougly chopped. 100mLs Chardonnay 150g Peas 150g Green Beans, chopped 150g Snow Peas, chopped 150g Celery, diced 3...

Print Friendly, PDF & Email