Lunch: Creamy Dijon Drumsticks

For added crunch, serve the potato salad on a bed of torn Boston or green leaf lettuce.

Ingredients

1 1/2 lb. small red potatoes
8 medium chicken drumsticks
3 tbsp. Dijonnaise (creamy mustard)
.67 c. panko (Japanese-style bread crumbs)
2 stalk celery
salt and pepper

Instructions

Preheat oven to 450 °F. In 4-quart saucepan, place potatoes, enough water to cover, and 1/2 teaspoon salt; heat to boiling on high. Reduce heat to medium-low; cover saucepan and simmer potatoes 10 to 12 minutes or until just fork-tender.
Meanwhile, line 15 1/2" by 10 1/2" jelly-roll pan with nonstick aluminum foil. Brush drumsticks with 3 tablespoons Dijonnaise and coat with panko, pressing to adhere. Place drumsticks on prepared pan and bake 25 minutes or until crumbs are golden and juices run clear when thickest part of chicken is pierced with tip of knife.
Drain potatoes well and place in medium bowl. Add sliced celery, 1/4 teaspoon freshly ground black pepper, and remaining 1/4 cup Dijonnaise; stir to coat vegetables. Makes 5 cups potato salad. To serve, arrange salad and drumsticks on dinner plates.

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