Fine Chicken

Ooohhh … what a nice recipe for drumsticks. I remember growing up and taking the drumstick in my hand and just chewing on it. It was a little messy and more cave-man like but  no utensils to clean.

These “Fine Chicken” drumsticks will be coated in a marinade and baked. Very easy and very tasty.

I served them with a new brussel sprouts recipe that was also easy but made the sprouts more palatable to me. I’m not a big fan of sprouts — normally. The sprouts are cut in half and baked.

They came out nice and crispy.

Ready for a couple of easy paleo recipes?

Ingredients

• 10 drumsticks (I used 7 as that’s what came in my package)
• 2 large shallots, minced
• 3 onions or scallions, thinly sliced
• 3 tablespoons red wine vinegar (original recipe calls for sherry vinegar)
• 3 tablespoons olive oil (instead of coconut or avocado)
• 1 tablespoon liquid aminos (instead of coconut aminos)
• 1 tablespoon fish sauce
• Kosher salt
• Freshly ground pepper

Directions

1. Mix the shallots, onions, vinegar, oil, aminos, salt (2 large pinches), fish sauce, and pepper in a large bowl.
2. Add the drumsticks on top and coat the chicken in the marinade.
3. Allow the chicken to marinate in the fridge for 2-4 hours.
4. When you’re ready to bake them, preheat the oven to 375 F on convection bake or 400 F non-convection. Arrange the chicken in an oven-safe baking dish and put it in the oven.
5. Bake the chicken for 40-45 minutes and turn the pieces over halfway through the cooking time.

Pretty simple, no?

Here’s the recipe for the Paleo Crispy Brussel Sprouts …

Ingredients

• 20 brussel sprouts, cut in half
• 1 1/2 Tbsp. Olive Oil
• Sea Salt
• Ground Pepper

Directions

1. Preheat oven to 400F.
2. Cut the brussel sprouts in half and place in a medium sized bowl .
3. Drizzle with olive oil and add a few dashes of salt and pepper.
4. Mix the brussel sprouts in the oil to ensure they are evenly coated.
5. Put the brussel sprouts on a baking sheet and make sure they are evenly spaced then place the baking sheet in the middle rack of your oven.
6.  Bake for 8 minutes, stir the brussel sprouts around the pan, and bake for another 7 minutes. Make sure to watch so you don’t burn them.

The brussel sprouts recipe was one that I had a good laugh with as Paleo Cupboard ended her instructions with “ Enjoy brussel sprouts for the first time in your life. Send me thank you letters and praise.” I just found that so funny and was glad she ended her instructions in a fun and light note.

Because we had cucumbers and tomatoes in the fridge, I sliced them into large pieces, added a small bit of olive oil and basil then tossed it all together. I enjoyed the combination of these three for dinner.