Description
Indulge in tender, fall-off-the-bone chicken drumsticks smothered in a rich, velvety paprika cream sauce. This easy recipe is perfect for a comforting weeknight dinner.
Ingredients
- 8 chicken drumsticks, skin on, bone in
- 1.5 tsp salt, divided
- 1 tsp black pepper, divided
- 2 tbsp sweet paprika (or a blend of sweet and smoked)
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour (or cornstarch for GF)
- 2 cups chicken broth, low sodium
- 1 cup heavy cream
- Fresh parsley or chives, chopped (for garnish, optional)
Instructions
- 1. Season Chicken: Pat drumsticks dry. Season generously with 1 tsp salt, 0.5 tsp pepper, and 1 tbsp paprika.
- 2. Sear Drumsticks: Heat oil and butter in a large skillet over medium-high. Sear drumsticks until golden brown and crispy on all sides (5-7 mins per side). Remove and set aside.
- 3. Sauté Aromatics: Reduce heat to medium. Add onion to the pan and cook until softened (5-7 mins). Add garlic and cook for 1 minute until fragrant.
- 4. Build Sauce Base: Sprinkle flour over aromatics, stir, and cook for 1-2 minutes. Slowly whisk in chicken broth, scraping up browned bits. Bring to a gentle simmer until slightly thickened.
- 5. Simmer Chicken: Return drumsticks to the skillet. Add remaining 0.5 tsp salt, 0.5 tsp pepper, and 1 tbsp paprika. Cover and simmer on low heat for 25-35 minutes, or until chicken is tender and cooked through (165°F/74°C).
- 6. Finish with Cream: Uncover, stir in heavy cream. Simmer gently for 5-10 minutes, uncovered, until sauce thickens to desired consistency. Taste and adjust seasonings. Garnish with fresh herbs if desired. Serve hot.
- Prep Time: 15 mins
- Cook Time: 45 mins