CentMenu / Dinner · Lunch
Braised drumsticks with potatoes
Budget-friendly drumsticks simmer gently with potatoes and sweet carrots.
Ingredients
4 servings · US + metric
- 1.76 lb (800 g) chicken drumsticks
- 2.65 lb (1.2 kg) potatoes
- 4 carrots
- 1 onion
- 2 garlic cloves
- 1¾ tbsp (25 ml) sunflower oil
- 1 chicken stock cube
- 1½ tsp (2 g) dried thyme
- ½ tsp (3 g) salt
Let’s cook
Pat 1.76 lb (800 g) chicken drumsticks dry; heat 1¾ tbsp (25 ml) sunflower oil in a wide pot over medium-high heat and brown the chicken for 8 minutes, turning, then remove.
Dice 1 onion, slice 4 carrots and mince 2 garlic cloves; sauté in the same pot over medium heat for 5 minutes.
Peel and chunk 2.65 lb (1.2 kg) potatoes; add with 1 chicken stock cube, 1½ tsp (2 g) dried thyme, ½ tsp (3 g) salt, the chicken and water to halfway up the ingredients.
Bring to a boil, cover and simmer over low heat for 35–40 minutes, turning the chicken halfway, until the potatoes are tender and the chicken reaches 165 °F (74 °C) away from the bone.