Fr., I want there to be no peasant in my realm so poor that he will not have a chicken in his pot every Sunday.
King Henry IV of France

http://www.finecooking.com/recipes/sticky-pomegranate-drumsticks.aspx

A few years ago I participated along with a few others in Fine Cooking’s “Cook the Issue” which lasted about a year and I found it to be a great learning experience and while many issues offered a new ingredient that was not available in my neck of the woods, I did manage to come up with suitable ingredients that worked as substitutes…most of the time it was a “baby” version of an ingredient such as  whole baby artichokes that I can only find maybe once a year.

I picked up my first FC issue, #1, so many years ago in an airport and I’ve been a dedicated subscriber since that time and now conveniently there is an archive disk for every issue that I can quickly refer to rather than dig out an issue.  Many of the recipes that I have made over the years have been placed in my go to files with too many favorites to remember although for this rainy day the chicken vegetable pot pie sounds wonderful…link to for the original recipe as well as my adapted version:

https://ibbeachnana.wordpress.com/2015/04/16/chicken-pot-pie/
http://www.finecooking.com/recipes/chicken-vegetable-pot-pie-puff-pastry-crust.aspx

So today I am finally getting around to mentioning a pretty darn good recipe for chicken drumsticks, finger food for sure and a few more bites than a chicken wing for dinner or a football food offering and a pretty easy recipe with just a few ingredients…as written and adapted from FC issue #139:

2 cups pomegranate juice
1 Tbs. Dijon mustard
1-1/2 tsp. red wine vinegar
1 tsp. Sriracha
2 medium cloves garlic, peeled and smashed
8 chicken drumsticks (about 2 lb.)
Kosher salt and freshly ground black pepper
1-2 medium scallion, trimmed and thinly sliced
Position a rack in the center of the oven and heat the oven to 450°F.

Prepare and combine the pomegranate juice, mustard, vinegar, Sriracha, and garlic in a large skillet.   Bring to a boil over high heat, stirring occasionally, and cook until the liquid reduces to a thick glaze, 10 to 12 minutes. Remove and discard the garlic.

Pat the drumsticks dry and season with salt and pepper. Arrange the chicken on a rack set over a large, foil-lined rimmed baking sheet and roast for 10 minutes. Brush the glaze all over the drumsticks and flip. Roast until cooked through (170°F), about 10 minutes more. Remove the drumsticks from the oven and turn the broiler on high. Brush the drumsticks with half of the remaining glaze and broil to crisp the skin, about a minute. Flip, brush with the rest of the glaze, and briefly broil until the other side is crisp.   Transfer to a platter and sprinkle with the sliced scallion before serving.  I made extra glaze for dipping…