This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
Chicken Drumsticks Sautéed with Pecans & Brown Butter
Yield: 4
SMF Kitchen
@smfchicken
00:10
Prep
00:50
Cook
00:30
Inactive Time
01:30
Total Time
Ingredients & Directions
Directions
Chicken Drumsticks Sautéed with Pecans & Brown Butter
4
Kosher salt and pepper to taste
2 tablespoons
Flour
1 tablespoon
Canola oil
4 oz
Salted butter, cut into cubes
1 cup
Pecan pieces
1/2
Lemon, juiced
1 teaspoon
Sage, roughly chopped
1 cup
Polenta, cooked
1 tablespoon
Flat leaf parsley, minced
- Preheat the oven to 350F.
- Remove the chicken from the refrigerator, season generously with salt and pepper, and leave on the counter for 30 minutes.
- In a large bowl, toss the chicken in the flour to evenly coat.
- Place a sauté pan over medium heat and add the oil and half of the butter. Sear the chicken for 2 minutes, or until the meat begins to turn golden brown, flip and cook for another 2 minutes. Transfer the chicken to a lined baking tray and place in the oven. Roast in the oven, rotating pan halfway through, 50 minutes or until the internal temperature of the chicken passes 165°F and the meat begins to pull away from the bone. Remove the pan from the oven and allow to cool.
- While the chicken is roasting, pour off the oil from the pan. Add the butter and pecans, stir, and cook until the pecans become fragrant, about 3 minutes. Remove the pan from the heat and stir in the lemon juice and sage.
- In a large bowl, toss the chicken with pecan brown butter and serve over polenta. Garnish with parsley.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
JOIN The FLOCK
Get coupons, recipes, and more
delivered straight to your inbox.
Chicken Drumsticks Sautéed with Pecans & Brown Butter
SMF Kitchen
@smfchicken
Yield: 4
00:10
Prep
00:50
Cook
00:30
Inactive Time
01:30 Total Time
Ingredients
Directions
Chicken Drumsticks Sautéed with Pecans & Brown Butter
4
Kosher salt and pepper to taste
2 tablespoons
Flour
1 tablespoon
Canola oil
4 oz
Salted butter, cut into cubes
1 cup
Pecan pieces
1/2
Lemon, juiced
1 teaspoon
Sage, roughly chopped
1 cup
Polenta, cooked
1 tablespoon
Flat leaf parsley, minced
- Preheat the oven to 350F.
- Remove the chicken from the refrigerator, season generously with salt and pepper, and leave on the counter for 30 minutes.
- In a large bowl, toss the chicken in the flour to evenly coat.
- Place a sauté pan over medium heat and add the oil and half of the butter. Sear the chicken for 2 minutes, or until the meat begins to turn golden brown, flip and cook for another 2 minutes. Transfer the chicken to a lined baking tray and place in the oven. Roast in the oven, rotating pan halfway through, 50 minutes or until the internal temperature of the chicken passes 165°F and the meat begins to pull away from the bone. Remove the pan from the oven and allow to cool.
- While the chicken is roasting, pour off the oil from the pan. Add the butter and pecans, stir, and cook until the pecans become fragrant, about 3 minutes. Remove the pan from the heat and stir in the lemon juice and sage.
- In a large bowl, toss the chicken with pecan brown butter and serve over polenta. Garnish with parsley.
