Description
A comforting dish featuring tender chicken drumsticks in a rich, creamy paprika sauce served over steamed rice.
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 (plus more for garnish)
- 2 cups cooked white rice
Instructions
- Preheat the oven to 400°F (200°C).
- Pat the chicken drumsticks dry and season with salt, pepper, and smoked paprika.
- In a large ovenproof skillet, heat olive oil over medium-high heat and sear the drumsticks on all sides until golden, about 5–6 minutes.
- Transfer the skillet to the oven and roast the chicken for 20–25 minutes until fully cooked.
- While the chicken cooks, melt butter in a saucepan over medium heat. Add chopped onion and garlic; sauté until translucent.
- Stir in thyme, red pepper flakes, and flour, cooking for 1 minute.
- Slowly whisk in chicken broth; bring to a simmer until slightly thickened.
- Stir in cream, tomato paste, and Dijon mustard. Simmer gently for 5–6 minutes, then add chopped parsley.
- Once the chicken is done, pour the sauce over the drumsticks and let simmer for 2–3 minutes.
- Serve hot over a bed of cooked white rice, garnished with more parsley.
Notes
Ensure chicken is dry before seasoning for better sear. Don’t skip the resting time after roasting for juiciness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg