Ingredients
- 1 (12 oz.) can apple juice concentrate, thawed
- 1/4 cup apple cider vinegar
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 8 chicken drumsticks, skin removed
- 3/4 cup milk
- 1 tbsp flour
- 1 tbsp brown mustard
- 4 servings cooked brown rice
Preparation
Step 1
In a large resealable plastic bag, combine apple juice concentrate, cider vinegar, pumpkin pie spice and salt. Add chicken; shake to coat. Refrigerate for at least 1 hour.
Preheat oven to 375°. Place a rack in a roasting pan and spray with nonstick cooking spray. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the roasting pan. Roast for 50 to 60 minutes or until the internal temperature reads 170° on an instant-read thermometer.
Place reserved marinade in a small saucepan and bring to a boil. Boil for a few minutes, then reduce heat to low. Baste chicken with marinade three times during cooking.
In a medium bowl, whisk together the milk, flour, and mustard. Gradually whisk in ¼ - ½ cup of the marinade. Place mixture in a small saucepan and heat until thickened. Taste for seasoning, adding salt if necessary.
Serve the chicken with the brown rice and gravy.