Chicken Drumsticks in Creamy Sauce

By Precious Kitchen · 60 min

Ingredients

Instructions

1. Pat the chicken drumsticks dry. Season them with ½ teaspoon salt, ⅛ teaspoon black pepper and ¼ teaspoon chicken bouillon powder, rubbing it in evenly.
2. Heat 2 tablespoons olive oil in a 12-inch cast iron skillet or wide pot over medium heat. Brown the drumsticks for about 4 minutes per side, turning them so all sides are golden. Remove them from the pan.
3. Melt 2 tablespoons unsalted butter in the pan. Add the sliced mushrooms and saute about 2 minutes until they shrink.
4. Add the minced or grated garlic and cook until fragrant.
5. Pour in 3 cups chicken stock and add 1 teaspoon onion powder, the rosemary, the thyme, ¼ teaspoon red pepper flakes and the browned chicken. Bring to a simmer and cook about 10 minutes, until the chicken is no longer pink in the middle and the thickest part of a drumstick reads 165°F. Simmer longer for a thicker sauce.
6. Stir in 1 cup heavy cream and bring back to a simmer. Simmer about 5 minutes, until the sauce reduces and turns from bright white to light brown.
7. Taste and add salt and pepper if needed. Garnish with chopped parsley or chives if you like, and serve over rice, cauliflower rice or pasta, or with steamed vegetables and bread.

Summarized from Precious Kitchen's video. Watch it for the details.

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