This chicken drumstick recipe is rich and creamy, creating tender and juicy meat and a beautiful sauce.
At a glance
Approx 1 hour
Serves 4 people
8 chicken drumsticks
2-3 teaspoons garlic powder
Salt and pepper
1 tablespoon minced garlic
400g sliced white mushrooms
1 tsp dried basil
1 tsp dried oregano
2 tsp fresh chopped parsley
1½ cups evaporated milk
1 tsp chicken stock powder
Salt and pepper to taste
1 tbsp cornflour mixed with 2 tbsp of extra milk
¾ cup fresh grated Parmesan cheese
¼ cup fresh chopped extra parsley, to serve
Preheat oven to 200°C
Season chicken with garlic powder, salt and pepper.
Spray oil onto a large, non stick and oven-proof pan over medium-high heat until hot. Sear chicken until golden and crispy on each side (about 3-4 minutes each side).
Transfer chicken to the oven and roast until completely cooked through (30-40 mins). Once chicken is done, transfer to a warm plate and set aside. Drain some of the excess fat from the pan reserving 2 tablespoons for added flavour.
Return pan to the stove over medium-high heat and sauté the garlic in the pan juices until fragrant (about 1 minute). Add the mushrooms, herbs and 2 teaspoons of parsley and fry until mushrooms begin to soften.
Reduce heat to low-medium heat, add the milk and bring to a gentle simmer, stirring occasionally, being careful not to boil. Add in the chicken stock powder, then season with salt and pepper to your taste.
Add in the extra cornflour/milk mixture and continue to simmer, while quickly stirring through until the sauce thickens.
Add ½ cup of parmesan cheese; allow sauce to simmer for a further minute until cheese melts through the sauce. Add the chicken back into the pan and allow to simmer for 1-2 minutes in the cream to take on the flavours. Taste test and add extra salt or pepper, if desired.
Sprinkle with the remaining ¼ cup of parsley and ¼ cup parmesan cheese.
Serve with a side of steamed broccoli and mashed sweet potato.