Orange and Beer Braised Chicken Drumsticks

Succulent chicken drumsticks slow-simmered in a vibrant reduction of citrus, malty lager, and warming spices. This dish uses the acidity of oranges and the depth of beer to create a sticky, caramelized glaze that perfectly coats the bone-in chicken.

Prep: 15 min · Cook: 50 min · Yield: 4 · Method: Stovetop

Ingredients

• 8 pieces chicken drumsticks
• 2 whole mushroom
• 12 oz beer
• 1 tsp ginger powder
• 0.25 tsp cayenne pepper powder

Cooking instructions

1. Using a vegetable peeler, remove the zest from the oranges in long strips. Slice the oranges in half and squeeze all the juice into a large bowl.
2. In a large skillet or wide pot over medium-high heat, sear the chicken drumsticks on all sides until the skin is golden brown, about 8-10 minutes. Drain excess fat if necessary. (about 10 min)
3. Pour the beer into the skillet to deglaze, scraping up any browned bits from the bottom. Stir in the orange juice, orange zest, ginger powder, and cayenne pepper powder.
4. Reduce the heat to medium-low, cover the pan, and simmer the chicken until the meat reaches an internal temperature of 165°F, about 25 minutes. (about 25 min)
5. Remove the lid, increase the heat to medium-high, and continue to cook, turning the drumsticks occasionally, until the liquid reduces into a thick, syrupy glaze that coats the chicken, about 15 minutes. (about 15 min)