Drumstick Cacciatore
  • 2tablespoons olive oil
  • 8 chicken drumsticks
  • Salt and black pepper
  • 1/4cup tomato paste
  • 1/4cup balsamic vinegar
  • 1teaspoon dried sageoregano, or thyme
  • 1/4teaspoon crushed red pepperor to taste
  • 1pound small whole button mushrooms
  • 1tablespoon chopped garlic
  1. In a large pan heat oil over medium. Add chicken. Sprinkle with salt and black pepper. Adjust heat so chicken sizzles but doesn’t burn. Cook 5 to 8 minutes, undisturbed, until browned and releases easily from pan.
  2. Meanwhile, for sauce, in a medium bowl combine tomato paste and vinegar. Add 1 1/2 cups water, the sage, and crushed red pepper. Sprinkle with salt and pepper. Whisk until sauce is smooth.
  3. Turn chicken. Cook 5 minutes more or until browned and releases easily from pan. Scatter mushrooms and garlic into pan. Pour sauce over mixture. Shake pan once or twice to combine. Bring to boiling; reduce heat. Simmer 20 minutes, uncovered, or until chicken just separates from the bone, carefully shaking pan a couple of times. Season to taste.