Asian Glazed Drumsticks with Roasted Brussels Sprouts and Cider Reduction

This is another recipe from Skinny Taste (her photo is much more appetizing than mine!); I'd made it before with boneless chicken breasts and thighs, and we really liked it. The flavor was excellent and they're very easy. But since Mark and our daughter are both huge fans of "chicken on the bone" I decided to do them a favor and make the recipe the real way. It was very good. :) Go here for the original recipe. My only change was letting the sauce reduce a bit too much and I'd planned on having sauce for the side, so I needed to add more volume. I plated the chicken, then deglazed the pan with some apple cider and let it reduce. We sprinkled the chicken with the last of the fresh chives from our herb garden and a Tbsp of toasted sesame seeds.

Meanwhile, I cut the bases off a half pound of Brussels sprouts, cut them in half, and removed the outer leaves. Washed, then tossed on a pan with olive oil, salt, pepper, and 3-4 crushed garlic cloves. I roasted them at 400 for about 30 minutes, stirring halfway through. The cider glaze went really well with these and they made quite a satisfying side. Both kids ate the chicken (with the skin removed; the Sriracha sauce adds enough spice that they would notice).

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