Creamy Chicken Drumsticks
8 chicken drumsticks
Chicken seasoning: 1 tsp each: sweet paprika, dried thyme, garlic powder, ground cumin, cayenne pepper, salt, black pepper
1 package (150 g/5.2 oz) soft cheese with cracked black pepper corns, I used Boursin
250 ml/1 cup chicken broth
1 jar (280 g) roasted bell peppers, cut into thin slices, excess oil drained
3/4 cup/200 ml whole milk
1 tbsp salted butter
1 tbsp olive oil
4 garlic cloves, minced
1 tsp pickled green peppercorns, chopped (young green peppercorns in brine), optional
1 tsp each: dried oregano, dried thyme, freshly ground black pepper
fresh thyme sprigs, optional
Preheat the oven to 200°C/400°F.
Combine the ingredients for the seasoning, then rub in the chicken drumsticks on all sides.
Heat olive oil and butter in a large oven-proof skillet over medium high heat. Add drumsticks and sear both sides until golden brown, about 8 minutes per side. Remove from skillet.
In the same skillet, add garlic, cook over low heat until soft, 2 minutes. Add ground black pepper and green peppercorns, sauté for 1 minute. Stir in thyme and oregano. Pour chicken stock and bring to a boil. Stir in the cheese, add milk and roasted bell peppers. Give it a taste and season with salt, if needed.
Return chicken to the skillet. Sprinkle with fresh thyme. Place the skillet in the oven and roast until completely cooked through, about 30 minutes. Enjoy!
Serve with orzo, baked/mashed potatoes or bread, and broccoli or a simple side salad.
You can serve it with orzo, baked or mashed potatoes. Or use broccoli, or a simple side salad and bread to mop up that amazing sauce. Instead of drumstick, you can use chicken thighs or chicken breasts. If you use chicken breasts, you can make this dish without using the oven. Just follow the steps, then add the seared breasts back to the skillet and cook for 5-10 minutes along with the sauce.