Categories: Chicken

Ingredients

• 2 heads garlic, cloves separated
• 8 chicken drumsticks (about 21/2 pounds), skin removed, trimmed
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground pepper
• 3 tablespoons extra-virgin olive oil
• ⅓ cup white wine
• 1 cup reduced-sodium chicken broth
• 2 teaspoons Dijon mustard
• 2 teaspoons all-purpose flour
• ⅓ cup chopped fresh chives or scallion greens

Directions

1. Lightly smash garlic cloves with the side of a large knife to loosen the skins. Peel; cut larger ones in half. Sprinkle chicken with ¼ teaspoon salt and pepper.

2. Heat oil in a large skillet over medium heat. Add the garlic and cook, stirring, until beginning to brown, about 2 minutes. Remove to a plate with a slotted spoon.

3. Add chicken to the pan and cook until browned on one side, about 4 minutes. Turn it over and return the garlic to the pan. Add wine and cook for 1 minute.

4. Whisk broth, mustard, flour and the remaining ¼ teaspoon salt in a small bowl. Add the mixture to the pan; bring to a boil, then reduce the heat to maintain a lively simmer. Cover and cook until the chicken is cooked through, 8 to 10 minutes. Serve sprinkled with chives (or scallion greens).

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