Mock Coq au Vin









5-6 chicken drumsticks
1 large sliced red onion
4 Tbls Mushroom Sage Olive Oil
4 Tbls Black Mission Fig Balsamic
1 ½ – 2 cups sliced mushrooms
A 2nd med sized non-stick pan
Another 1 ½ Tbls of Mushroom & Sage
Rinse drumsticks, remove skins and pat dry. (Reserve 2 skins for the pan).
In a non-stick pan on med-high, place the skins and 4 Tbls of Mushroom & Sage Olive Oil. Add all drumsticks and roll to coat all sides with olive oil. Continue to roll drumsticks every 2-3 minutes for the first 10-12 minutes to brown evenly.
While the drumsticks are browning, slice 1 red onion and place on top of drumsticks.
Drizzle 2 Tbls Fig Balsamic over the chicken and onions.
Cook 20 minutes, add the remaining 2 Tbls of Fig Balsamic.
Cover and cook for 10 more minutes (or until chicken is done).
– In 2nd pan 1 ½ Tbls Mushroom & Sage Olive Oil, sauté mushrooms.
– Add the mushrooms only after the drumsticks are completely done. Serve over rice and top it all off with Black Truffle Sea Salt!