Sticky Balsamic & Rosemary Chicken


It’s no secret, I love chicken. For quick suppers, I pretty consistently rely on chicken, green beans and broccoli. I especially love thighs and drumsticks because I can always find them for a pretty decent price so I buy them up (especially when they are discounted) and I freeze them in packages of 6-8. These sticky, sweet drumsticks have no sugar added, yet they are perfectly balanced. I love that these are sweet and savory, aromatic and fabulously unctuous. These Sticky Balsamic & Rosemary Chicken drumsticks would be great served with roasted potato wedges or rice along with some roasted veg or a salad. Feel free to use thighs or wings, whichever you have on hand.


Sticky Balsamic & Rosemary Chicken

  • 6 to 8 Chicken Drumsticks

Balsamic Sticky Sauce-

  • 1/4 Cup Balsamic Vinegar
  • 1 Tablespoon Minced Garlic
  • 1 Teaspoon Dry Rosemary (Fresh would be better if you have it)
  • Salt & Pepper
    -Crushed Pink Peppercorns to garnish (optional)
  1. Place chicken pieces in a 9-10″ skillet over medium heat.
  2. Toss and turn pieces to evenly brown, but pay attention not to burn them.
  3. Once the chicken is browned reduce the heat to medium low and cover. (I use a less than perfect fitting lid since none of my cast iron skillets have lids that fit them. This allows for a lot of the moisture to be released.)
  4. Simmer the chicken until it is mostly cooked, approximately 30 minutes.
  5. Remove the lid and add the garlic, then the remaining sticky sauce ingredients.
  6. Increase heat to medium-high and reduce the sauce until it is sticky.
  7. Stir the sauce with a rubber scraper, make sure to prevent scorching and evenly toss and coat each piece of chicken as you go.
  8. Serve hot with your favorite sides.

Note: If you are preparing a double or triple recipe you can roast this chicken instead of doing it in a skillet. Preheat the oven to 450 degrees (F) and place the chicken on a broiler tray or oven safe cooling rack and baking sheet. Bake for 45 minutes, flipping at least once for even browning. Reduce the sauce until thickened in a small sauce pot.

For extra sticky and sweet, or even some heat in your sticky chicken you can feel free to add some maple syrup, honey or sucanat and a pinch of cayenne pepper.