Description
Juicy chicken drumsticks in a rich creamy sauce infused with smoked paprika, served over fluffy 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 your oven to 400°F (200°C).
- Pat the chicken drumsticks dry and season with salt, pepper, and smoked paprika.
- Heat olive oil in a large ovenproof skillet over medium-high heat. Sear the drumsticks for about 5–6 minutes until golden brown on all sides.
- Transfer the skillet to the oven and roast the chicken for 20–25 minutes, until fully cooked.
- Melt butter in a saucepan over medium heat. Add onion and garlic, sauté until translucent.
- Stir in thyme, crushed red pepper flakes, and flour. Cook for about a minute.
- Gradually whisk in chicken broth and simmer until thickened.
- Stir in heavy cream, tomato paste, and Dijon mustard. Let simmer for another 5–6 minutes.
- Combine chicken with the sauce and let simmer together for 2–3 minutes before serving over white rice. Garnish with parsley.
Notes
Patience is key when searing the chicken. Feel free to adjust spice levels and use cream alternatives as desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 drumstick with sauce and rice
- Calories: 450
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg