Maple Mustard Braised Chicken Drumsticks with Barley and Cabbage
A simple Canadian-inspired meal prep with tender chicken drumsticks braised in a maple mustard sauce, served over hearty barley with cabbage and carrots.
- Prep time
- 10 min
- Cook time
- 55 min
- Yield
- 1 serving
Ingredients
- 10 g Apple Cider Vinegar
- 1 g Black Pepper
- 5 g Canola Oil
- 80 g Carrot
- 220 g Chicken broth
- 220 g Chicken drumstick
- 18 g Dijon mustard
- 1 g Dried Thyme
- 120 g Green Cabbage
- 12 g Maple Syrup
- 55 g Pearl Barley
- 2 g Salt
- 50 g Yellow Onion
Instructions
- Heat the oven to 190°C. Pat the chicken drumsticks dry and season them with salt, black pepper, and dried thyme.
- Slice the onion, shred the cabbage, and cut the carrot into small pieces.
- Heat the canola oil in an oven-safe pot over medium heat. Brown the chicken drumsticks on all sides, then transfer them to a plate.
- Add the onion, cabbage, and carrot to the pot. Cook for a few minutes, stirring often, until the vegetables begin to soften.
- Stir in the pearl barley, chicken broth, Dijon mustard, maple syrup, and apple cider vinegar until combined.
- Place the chicken drumsticks on top of the barley mixture. Cover the pot and bake until the barley is tender and the chicken is fully cooked, about 45 minutes.
- Let the pot rest for a few minutes, then portion the barley, vegetables, and chicken into a meal-prep container.