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Skinless Drumsticks Au Poivre

Skinless Drumsticks Au Poivre Recipe

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Prep/Cook Time: 50 Minutes
Servings: 4
Average Rating: Star Star Star Star Star

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1 package
2 tablespoons all-purpose flour
2 teaspoons cracked black pepper
1 teaspoon dry mustard
2 tablespoons vegetable oil
1 clove garlic, minced or pressed
1/2 cup dry red wine
1 tablespoon chopped parsley


  1. Preheat oven to 350°F.
  2. On wax paper or foil sheet, combine flour, pepper and mustard.
  3. Remove skin from chicken and lightly coat chicken with flour mixture, pressing to make pepper adhere.
  4. In large skillet over medium heat, heat oil. Place chicken in skillet so that drumsticks do not touch. Cook for 10 minutes, turning once.
  5. Place drumsticks in non-stick or glass baking pan for 30-35 minutes or until internal temperature reaches 180°F. Remove chicken from oven and set aside.
  6. Pour fat from skillet.  Over medium-high heat, add garlic to skillet; sauté 30 seconds.  Stir in wine, and continue cooking over medium-high heat stirring constantly 2 or 3 minutes until sauce is thickened and one half reduces liquid.
  7. Stir in parsley. Spoon sauce over chicken.

Note

Nutrition facts are based on removal of skin from chicken.


  • Serving Size

  • Servings Per Recipe 4

  • Amount Per Serving (* % of Daily Value)

  • Calories 210

  • Total Fat 13g (0%)

  • Saturated Fat 2g (0%)

  • Trans Fat 0g

  • Cholesterol 80mg (0%)

  • Sodium 536mg (0%)

  • Total Carbohydrate 4g (0%)

  • Dietary Fiber 0.5g

  • Sugars g

  • Protein 15g

  • Vitamin A %

  • Vitamin C %

  • Calcium %

  • Iron %

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.




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