Chicken Drumsticks Pierre

This is a very easy recipe for a chicken dish that will suit people who like their chicken spicy, but not TOO hot. Served on a bed of rice, it is colorful and elegant enough for company. UPDATE: I suggest that you not substitute regular mustard for dry mustard. Regular mustard is made by mixing dry mustard with a substantial amount of vinegar and will completely change the flavor of the dish.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 1⁄4 cup flour
• 1⁄2 teaspoon salt
• 1  dash pepper
• 8  chicken drumsticks (about 2 lbs)
• 3  tablespoons butter
• 1 (14 1/2ounce) can tomatoes
• 1⁄2 cup water
• 2  tablespoons brown sugar
• 2  tablespoons vinegar
• 2  tablespoons Worcestershire sauce
• 1  teaspoon salt
• 1  teaspoon chili powder
• 1  teaspoon dry mustard
• 1⁄2 teaspoon celery seed
• 1  garlic clove, minced
• 3 -5  drops  hot pepper sauce

Directions

1. Mix together the flour, salt and pepper.
2. Dust the drumsticks with the seasoned flour.
3. Melt the butter in a skillet with a lid.
4. Brown the chicken over medium heat on all sides.
5. Remove the chicken from the pan and drain on absorbent paper.
6. In the same pan, combine the tomatoes thru hot pepper sauce; bring to a boil.
7. Reduce the heat and return the chicken to the pan.
8. Cover and simmer about 45 minutes.
9. Serve with pan juice.
10. Good over white or brown rice.