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.

Ingredients

4 serv.

cup flour↗1⁄4 cup
teaspoon salt↗1⁄2 teaspoon
dash pepper↗1 dash
chicken drumsticks (about 2 lbs)↗8
tablespoons butter↗3 tablespoons
(14 1/2 ounce) can tomatoes↗1 ounce
cup water↗1⁄2 cup
tablespoons brown sugar↗2 tablespoons
tablespoons vinegar↗2 tablespoons
tablespoons Worcestershire sauce↗2 tablespoons
teaspoon salt↗1 teaspoon
teaspoon chili powder↗1 teaspoon
teaspoon dry mustard1 teaspoon
teaspoon celery seed1⁄2 teaspoon
garlic clove, minced↗1
drops hot pepper sauce↗3 -5

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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