Mustard Shallot Chicken Drumsticks

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Servings 4, Calories: 420, Total Fat: 21.4g, Carbs: 3.3g, Net Carbs: 3.3g, Fiber: 0g, Protein: 48.3g, Prep Time: 15 Minutes, Cook Time: 20 Minutes, Total Time: 35 Minutes.


  • 1 1/2 pounds Chicken Drumsticks
  • 1/4 cup Dry White Wine
  • 1/4 teaspoon salt
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon Black Pepper
  • 1/2 cup chicken broth
  • 2 tablespoon butter
  • 2 teaspoon tomato paste
  • 3 tablespoons chopped shallots
  • 1/2 cup heavy (whipping) cream
  • 2 fresh thyme springs
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Balsamic Vinger
  • 2 tablespoons finely chopped fresh parsley


  1. Season the Drumsticks with salt and pepper. Set aside.
  2. In a large skillet over medium-high heat, melt butter. Add the drumsticks, skin-side down. Cook for 6 to 7 minutes, until browned. Turn drumsticks on their sides. Cook for 2 more minutes. Turn the drumsticks again to the remaining uncooked side. Cook for 3 to 4 more minutes. With a meat thermometer, check the internal temperature. The chicken needs to reach 165F before it is removed from the skillet.
  3. Transfer the cooked chicken to a serving dish, Keep warm.
  4. To any butter remaining in the skillet, add the shallots and thyme. Cook for 1 minute, until the shallots are tender.
  5. Add the vinegar, white wine, and Worcestershire sauce. Bring mixture to a boil.
  6. Stir in the chicken broth. Return to boil.
  7. Add the tomato Paste. Stir to combine. Cook for 5 to 6 minutes, or until the mixture is reduced by half. 
  8. Once reduced, add heavy cream. Bring to a boil again.
  9. Whisk in the mustard. You will have about 1 cup of sauce.
  10. Pour the sauce over drumsticks. Allow the drumsticks to rest for 2 minutes.
  11. Garnish with the chopped parsley, and serve.