There is nothing more convenient to eat at parties than chicken legs. It is also shocking how inexpensive chicken drumsticks are. It seems like you can only purchase 20 chicken legs at a time though. This is a lovely meal to use the leftover chicken. It is amazing how the garlic becomes after cooking it this way. You should serve this with an oaky chardonnay.
2 heads garlic, cloves separated
8 (about 2 1/2 pounds) chicken drumsticks, remove the skin
1/2 tsp salt, divided
1/4 tsp freshly ground pepper
3 tbsp extra-virgin olive oil
1/3 cup white wine
1 cup reduced-sodium chicken broth
2 tsp Dijon mustard
2 tsp all-purpose flour
Use the side of a knife to lightly smash the garlic cloves, this will help you loosen the peel. They should be approximately the same size, cut larger ones in half. Sprinkle chicken with salt and pepper.
Heat olive oil in a large skillet over medium heat. Cook the garlic, stirring, until beginning to brown, about 2 minutes. Take the garlic out with a slotted spoon and set aside.
Add the chicken to the pan and cook until browned on one side, approximately 4 minutes. Turn it over and return the garlic to the skillet. Add the white wine and cook for 1 minute.
Whisk together the broth, mustard, flour, and 1/4 tsp salt in a small bowl. Add this mixture to the pan; bring the liquid to a boil. Reduce the heat and continue to simmer. Cover and cook until the chicken is cooked through, approximately 8 minutes.
Adapted from delish.com.