Description
A comforting dish featuring juicy chicken drumsticks enveloped in a creamy, smoky paprika sauce, perfect for cozy dinners or gatherings.
Ingredients
Scale
- 6 chicken drumsticks
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 tsp smoked paprika
- 1 tbsp butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp crushed red pepper flakes (optional)
- 1 tbsp all-purpose flour
- 1 cup chicken broth
- 3/4 cup heavy cream
- 1 tbsp tomato paste
- 1 tsp Dijon mustard
- 1 tbsp chopped fresh parsley
- 2 cups cooked white rice
Instructions
- Preheat the oven to 400°F (200°C).
- Pat the chicken drumsticks dry using paper towels and season with salt, pepper, and smoked paprika.
- Heat the olive oil in a large ovenproof skillet over medium-high heat.
- Sear the drumsticks on all sides until golden brown, about 5–6 minutes.
- Transfer the skillet to the oven and roast the chicken for 20–25 minutes until cooked through.
- Melt the butter in a separate saucepan over medium heat and add the onion and garlic, stirring until translucent.
- Stir in thyme and red pepper flakes (if using), then add flour and cook for 1 minute.
- Whisk in the chicken broth and bring to a gentle simmer, allowing it to thicken.
- Stir in heavy cream, tomato paste, and Dijon mustard, simmering for 5–6 minutes until silky.
- Return the skillet with the chicken to the stovetop and pour the sauce over the drumsticks, simmering together for 2–3 minutes.
- Serve hot over cooked rice, garnished with parsley.
Notes
Consider using skinless chicken for a lighter option or coconut milk for a dairy-free version. Customize with different herbs or spices.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg