Champagne Vinegar Braised Turkey Drumstick

This is the way to have a turkey drumstick! 10/10, especially for the sauce, but it's also really easy to make, mostly hands-off. My mod was cutting the recipe in half, using my smaller/oval Dutch oven. Went just over 2 hours, was perfectly done (for one 2.25 lb turkey drumstick). As you can see in my picture, I served this with the awesome Sharp Cheddar Potatoes (which were made with the Cheddar Gruyère variant).

Link to original recipe: https://kanalifestyle.com/blogs/recipes/vinegar-braised-turkey

Amounts below reflect my modifications.

Ingredients:

1 turkey drumstick (around 2 lbs.)

kosher salt

coarse ground black pepper

1 T. canola oil

2 T. unsalted butter, divided

1 large leek, cut in half, sliced in 1/4" rounds

4 cloves garlic, thinly sliced

1/4 c. champagne vinegar

1/2 c. dry white wine (I used Sauvignon Blanc)

1 sprig rosemary

1 sprig thyme

1 sprig sage

~1 1/2 c. chicken stock

1 T. minced parsley

Directions:

1. Heat oven to 325°F. 

2. Season the turkey drumstick all over with the kosher salt and coarse pepper. Add the canola oil and 1 T. of the butter to an oval Dutch oven over medium heat.

3. Once oil has heated, add drumstick and sear to deep golden brown all over (takes around 10 min. total). Transfer to a plate.

4. Lower heat slightly and add leeks and garlic to the pot. Cook, stirring occasionally, until softened (around 5 min.)

5. Add the champagne vinegar, white wine, and fresh herbs. Cook and stir occasionally, scraping up any browned bits on bottom of pan, until reduced by half.

6. Remove from heat. Return drumstick to pot and add enough chicken stock to come up about halfway on the drumstick.

7. Cover the pot (make sure lid is firmly in place) and transfer to the oven. Let braise in oven for 2 hours.

8. Transfer the drumstick to a platter. Heat sauce to a simmer to reduce to desired thickness. Remove from heat, stir in remaining 1 T. butter and parsley. Serve with turkey and enjoy!

 

Roasted Potatoes with Crispy Herbs

Super tasty and easy, 10/10! Served with the Baked Garlic Pork Chops, paired perfectly. As I explain in the video, I made about 2/3 of the original recipe amount. I did not position rack in center of oven, as I roasted them in top half of my oven. I also modified by tossing them in a bowl before spreading out on a foil covered medium rimmed baking sheet. Enjoy!

Link to original recipe: https://www.finecooking.com/recipe/roasted-potatoes-with-crispy-rosemary-and-oregano

Link to my YouTube preparation video: https://youtu.be/oqu2uwNJwkI

Recipe amounts below reflect my modifications.

Ingredients:

1 lb. baby gold potatoes, halved

2 sprigs rosemary

3 sprigs oregano

3 garlic cloves, smashed

1 T. olive oil

1/2 tsp. kosher salt

1/4 tsp. coarse black pepper

Directions:

1. Heat oven to 450°F. Line a rimmed baking sheet with aluminum foil.

2. In a large bowl, toss potatoes and all ingredients together.

3. Spread coated potatoes and herbs on prepared baking sheet as evenly spaced as possible. 

4. Roast for 20 minutes, tossing about halfway through. Potatoes will be deep golden brown and tender when done. Serve with desired main dish and enjoy!

Baked Pork Chops with Garlic Sage Butter

 Very tasty, 9.5/10, definitely make again! Great way to use up some fresh sage. My mod was using salted instead of unsalted butter with a pinch of salt (worked just fine) and 3 T. instead of 2 for the wine (not needed, just had on hand) and reducing the cooking time due to chops being more like 2/3" thick. I would use the regular amount of wine next time, the extra isn't needed.

Link to original recipe: https://www.scrambledchefs.com/juicy-garlic-baked-pork-chops-with-sage-butter/

Link to my YouTube video of preparation: https://youtu.be/zpg6macYzHE

Recipe below contains my modifications.

Ingredients:

2 T. canola oil

4 bone-in pork chops (preferably rib chops), around 1" thick (if less, watch cooking time)

kosher salt and coarse ground pepper

4 T. salted butter (or unsalted + a pinch of salt)

2 large cloves garlic, minced

3 Tablespoons fresh sage, divided

2 T. dry white wine

1 T. chopped fresh (curly) parsley

Directions:

1. Heat oven to 400°F.

2. Heat oil in an oven-safe skillet (preferably cast iron) over medium-high heat. Season pork chops all over with kosher salt and coarse ground pepper.

3. Add seasoned chops to the skillet and sear on each side for around 1 1/2 min.

4. Meanwhile, in a medium bowl, mash together/combine the butter, garlic, and 2 T. of the sage. 

5. Once the chops have been seared on both sides, remove from heat and spread butter mixture atop each chop as best you can (it is kind of tricky).

6. Carefully add the wine to pan, then transfer to the oven. Bake for 8-10 min (adjust time according to chop thickness!), until pork has reached internal temp of 145°F.

7. After chops have finished baking, garnish with the remaining 1 T. of sage and the 1 T. of chopped parsley. Serve up with the pan sauce and enjoy!