Raspberry Chicken Drumsticks
This combination might sound a little wacky, but the taste will win you over. We swear.
- 1/3 cup red raspberry jam
- ¼ cup red wine
- 3 tbsp soy sauce or tamari
- 1 tsp prepared mustard
- 1 (8-oz) package sliced mushrooms
- ½ cup frozen chopped onion
- 12 skinless chicken drumsticks
- 2 tbsp cornstarch
- 2 tbsp cold water
- 3 cups cooked rice
In the bottom of a 3½-quart or larger slow cooker, place the jam, wine, soy sauce or tamari and mustard, stirring well to mix.
Add mushrooms and onion to the mixture, stirring well to mix.
Add the chicken; stir to coat with the sauce.
Cover and cook on low for five hours.
Place cooked rice on serving platter.
Remove chicken from slow cooker and arrange on top of rice; cover to keep warm.
Turn slow cooker to high.
In a small mixing bowl, combine the cornstarch and water until smooth.
Add the cornstarch mixture to sauce, stirring well to mix.
Cook an additional 15 minutes until sauce thickens.- Spoon sauce over chicken and rice and serve.
- You can prepare the cooked rice during the last hour of cook time for the chicken, or the rice can be prepared ahead of time, covered and refrigerated for up to three days.
- To reheat, place the rice in a microwave-safe dish and add a little water to create steam so the rice does not dry out. Place the dish in a microwave oven and cook on high for two minutes, stirring occasionally, until the rice is heated through.
© Cynthia Stevens Graubart & Catherine Fliegel, R.N. 2005
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