Honey Molasses Chicken Drumsticks

Cooking Light, 2005

    1 tablespoon brown sugar                                       
    2 tablespoons water                                            
    2 tablespoons honey                                            
    2 tablespoons balsamic vinegar                                 
    1 tablespoon dijon style mustard                               
    1 tablespoon molasses                                          
    1 teaspoon minced garlic                                       
    1 teaspoon olive oil                                           
    6 chicken drumsticks skinned                                   
    1/2 teaspoon salt                                              
    1/4 teaspoon pepper                                            

The zesty chicken and sauce are good warm right out of the pan but will keep for up to two days in the refrigerator.

Combine first 7 ingredients, stirring with a whisk.

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken with salt and pepper. Add chicken to pan, browning on all sides. Add honey mixture to pan, turning chicken to coat. Reduce heat to medium-low. Cover and cook 15 minutes or until chicken is done, turning chicken every 5 minutes. Uncover and cook an additional 1 minute or until mixture is thick and a mahogany color, and chicken is well coated. Remove from heat, cool 15 minutes. Cover and chill.

serving size: 1 drumstick: CALORIES 180 (36% from fat): FAT 7.2g (sat 1.8g. mono 3g. poly 1.6g): PROTEIN 16.7g; CARB 11.9g. FIBER 0.1g CHOL 53mg; IRON 1.3mg SODIUM 291 mg: CW.C 24mg