Creamy Chicken Drumsticks

By Precious Kitchen · 60 min

Ingredients

Instructions

1. Pat the chicken dry. Rub it all over with 1/2 teaspoon salt, 1/8 teaspoon black pepper and 1/4 teaspoon chicken bouillon powder.
2. Heat the oil in a 12-inch cast iron skillet or wide pot over medium heat. Brown the drumsticks for about 4 minutes per side, turning to brown all sides. Remove the chicken.
3. Melt the 2 tablespoons butter in the pan, add the sliced mushrooms and saute for about 2 minutes until they shrink.
4. Add the garlic and saute until fragrant.
5. Add the chicken stock, onion powder, rosemary, thyme, red pepper flakes and the browned chicken. Bring to a simmer and cook for about 10 minutes, until the chicken is no longer pink in the middle. The chicken is done when a thermometer in the thickest part of a drumstick reads 165°F. Simmer longer for a thicker sauce.
6. Stir in the heavy cream and bring to a simmer. Simmer for about 5 minutes, until the sauce reduces and turns from bright white to light brown.
7. Taste and add salt and pepper if needed.
8. Garnish with parsley or chives if you like and serve.

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

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