Chicken Drumsticks with Vegetables
By Nath'aelle du blog A la soupe !
1 Picture
Ingredients
- 8 chicken drumsticks
- 1 1/2 lbs of carrots
- 1 1/2 lbs of potatoes
- 2 onions
- generous 3/4 cup chicken broth
- oil
- salt, pepper, tarragon
- Espelette pepper (optional)
Details
Servings 4
Level of difficulty Easy
Preparation time 10mins
Cooking time 45mins
Cost Budget Friendly
Preparation
Step 1
Preheat oven to 410 ° F
Step 2
Oil a large baking dish.
Step 3
Arrange the drumsticks. Salt and pepper and sprinkle with tarragon.
Step 4
Peel, wash and cut vegetables into small pieces - the carrots and potatoes into cubes. Slice the onions.
Step 5
Arrange vegetables around the meat.
Step 6
Baste meat and vegetables with the chicken stock.
Step 7
Bake for about 45 minutes, basting with cooking juices several times.
Step 8
Once the meat and vegetables are cooked, transfer the broth to a saucepan to make a gravy. Ad more chicken stock if you need more. Add a little flour to thicken.
Step 9
Sprinkle drumsticks with a pinch of Espelette pepper or paprika.
Step 10
Coat the vegetables and chicken with gravy.
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Chef Tips and Tricks
Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!
INGREDIENTS
- 5 Potatoes
- 1.5 Cup shredded zucchini
- 3/4 Cup shredded cheese
- 3/ Cup milk
- 1/3 Cup coriander, chopped
- 1/3 Cup basil, chopped
- Parmesan, to sprinkle
- Salt and pepper, to season
METHOD
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!
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