Need Low Carb Drumstick Recipe (ingredients, chicken, sugar, saffron)

[LillyLillyLilly]

Sick of baked/roasted chicken so I bought some drumsticks. Anyone have a good recipe thats different? No sugar. Tiny amounts of flour/bread crumbs are okay.

[Emeraldmaiden]

Roll them in a little melted butter, then coat with seasoned Parmesan cheese. Nom. Best to line your pan with aluminum foil for easy cleanup.

[Gandalara]

Bombay Chicken
Serving Size : 6
2 tsps curry powder
1 tsp saffron -- or tumeric
2 tbsps soy sauce
2 tbsps oil
2 tbsps sesame oil
2 tbsps dried chives
2 clove garlic -- minced
1/4 tsp black pepper
6 pieces of chicken
cilantro springs for garnish

Mix first 7 ingredients to make marinade. Add chicken and coat well. Cover and refrigerate for at least 1 hour. Preheat oven to 350. Bake covered 25 minutes until golden brown. Garnish with cilantro.

Per Serving (excluding unknown items): 367 Calories; 15g Fat (38.8% calories from fat); 53g Protein; 1g Carbohydrate; trace Dietary Fiber; 144mg Cholesterol; 469mg Sodium.


Crock Pot Herbed Drumsticks
Serving Size : 6
4 Lbs chicken drumsticks
4 Tbsps lemon juice
1 C marsala wine -- **
2 Tbsps olive oil
1 Tsp dried rosemary -- crushed
1/2 C chopped onion
2 Clove garlic -- minced
salt and pepper -- to taste

Put drumsticks in a large plastic bag. Mix all remaining ingredients together and add to the drumsticks, turning bag to cover all. Refrigeratefor 2 to 4 hours or overnight. Put everything in the crock pot and cook for 5 to 6 hours on low. Place drumsticks in a baking pan and broil for a few minutes to brown, then serve.

(I put the chicken in the crock pot, poured the stuff over them, and let it marinate in the fridge overnight)

** No Marsala? Use 1 cup dry white wine plus 4 teaspoons brandy

Per Serving (excluding unknown items): 403 Calories; 22g Fat (54.2% calories from fat); 39g Protein; 3g Carbohydrate; trace Dietary Fiber; 164mg Cholesterol; 171mg Sodium.


Yummy Drums
Serving Size : 5 or 6
5 chicken drumsticks -- skinned or not (5 to 6)
1 tsp butter
2 green onions -- chopped
4 oz can mushroom -- well drained or sliced fresh
1 clove garlic
1 tsp thyme
1 ea bay leaf
1/2 cup chicken broth
1/4 cup heavy cream
salt and pepper to taste

In medium skillet melt butter and brown chicken on all sides and then remove to plate. Saute onions and mushrooms for a minute and then add garlic, thyme and bay leaf.Cook for one more minute then add broth and cream. Return chicken to pan, turn heat down to medium low, cover and simmer for ten minutes. Remove cover, turn chicken and cook until no longer pink. Sauce will reduce somewhat but it will remain a demi-glaze.

Per Serving (excluding unknown items): 161 Calories; 11g Fat (60.9% calories from fat); 13g Protein; 2g Carbohydrate; 1g Dietary Fiber; 69mg Cholesterol; 142mg Sodium.