W30/D: Damn Fine Chicken

By Dski

Ingredients

• 10 drumsticks
• 2 large shallots, minced**
• 3 Calçot onions or scallions, thinly sliced**
• 3 tablespoons sherry vinegar
• 3 tablespoons avocado oil, virgin red palm oil, coconut oil, etc.
• 1 tablespoon coconut aminos
• 1 tablespoon Red Boat fish sauce
• Kosher salt
• Freshly ground pepper
• Fines herbes (optional)
• (*in place of the alliums, you can sub in 3 tablespoons of Penzeys Spices’ Sunny Paris seasoning)

Preparation

Step 1

ready for me by the late afternoon, when I start preparing dinner.



Mix together the shallots, onions, vinegar, oil, coconut aminos, salt (2 large pinches), fish sauce, and pepper in a large bowl.

Place the drumsticks on top, and…

…use your hands to make sure the chicken is well-covered in marinade.

Allow the chicken to marinate in the fridge for a few hours. Personally, if I know I’m going to be short on time (which is almost always), I marinate this dish in the morning — that way, the drumsticks’ll be ready for me by the late afternoon, when I start preparing dinner..

When you’re ready to cook, preheat the oven to 375 F on convection bake (or 400 F non-convection). Arrange the chicken in an oven-safe baking dish, sprinkle on some Fines Herbes seasoning (if you want), and pop it in the oven.

Bake the chicken for 40-45 minutes, flipping the pieces halfway through the cooking time.

Arrange the drumsticks on a platter, and…

Pour the cooking liquid over the chicken