Prep Time
45 minutesBake Time
30 minYield
4-6Rating
/rating_on.png "1 Star")
Loading...| 1/2 cup white balsamic vinegar | |
| 1/2 cup olive oil, plus more for brushing grill | |
| 2 tsp. sugar | |
| 1 tsp. garlic powder | |
| 1 cup ROGER FOODS ALL PURPOSE FLOUR, to dust chicken (add 1 tsp salt and pepper) | |
| 1 shallot, minced | |
| 1/4 cup fresh tarragon, finely chopped, plus 1 tablespoon whole leaves | |
| 3 tsp. kosher salt, plus more to taste | |
| 1 1/2 tsp. black pepper, plus more to taste | |
| 12 chicken drumsticks | |
| 5 ripe peaches, halved and pitted | |
| 3 cup arugula | |
| 3/4 cup crumbled feta cheese or blue cheese (about 3 1/2 oz.) |
| 1. | Vinaigrette: Combine the vinegar, olive oil, sugar, garlic powder, shallots, chopped tarragon, 1 teaspoon of salt, and 1/2 teaspoon of pepper in a large bowl. Whisk to combine. Set aside. |
| 2. | Put the drumsticks in a separate large bowl and season with 2 teaspoons of salt and 1 teaspoon of pepper. Pour half of the vinaigrette over the drumsticks, turning a few times to coat. Let them marinate for 30 minutes. |
| 3. | Spray or brush the BBQ with oil and heat to 425°F. |
| 4. | Brush or spray the cut side of the peaches with olive oil; grill cut-side down until grill marks form, 3 to 4 minutes. Flip and grill until marks form on the other side, about 3 more minutes. Let cool slightly, then cut the peaches into chunks, add to a bowl with the 3 tablespoons of reserved vinaigrette, and toss. Season with the salt and pepper. |
| 5. | Remove the chicken from the marinade and shake off any excess. In a bowl, add the flour and coat chicken. Arrange the chicken on a parchment-lined baking sheet and roast for 20 minutes. If you are cooking on your BBQ, heat to 325-350 and grill for about 25 to 30 minutes. Cook to an internal temperature to 170°F. Transfer the balance of the marinade to a small saucepan and bring to a boil; lower the heat and simmer until slightly reduced, about 2 minutes. Set aside to cool. |
| 6. | Add the arugula, feta, and whole tarragon leaves to the bowl with the peaches and cooked marinade and toss to combine. Season with salt and pepper. Serve with the chicken. |
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