These spicy cooked drumsticks need only sides to be dinner. Crisped briefly in a hot pan, they wake up for the table while cool celery and ranch-style butter ease the heat.

Serves 2. 20 minutes, 15 at the stove.

About 470 calories a serving, 27 g protein, 2 g carbohydrate, 40 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. When the pan is hot, add the drumsticks from the package and cook for 3 to 4 minutes per side until the sauce caramelizes and the skin crisps. Transfer to a plate.8 min
2. While the chicken cooks, slice 4 stalks of celery into batons and toss with 1 tablespoon of the blue cheese crumbles, a pinch of salt, and a crack of pepper. Divide between two plates.
3. Wipe the skillet clean and melt 2 tablespoons butter over low heat, stirring in the remaining 3 tablespoons blue cheese crumbles until they soften and combine. Divide this dressing between the two plates and nestle 4 or 5 warm drumsticks on each plate of celery.2 min

Note Swap the celery for cucumber slices if preferred. Leftovers keep for two days in the fridge; reheat gently or serve cold. Pair with rice or crusty bread to soak up the sauce.