Description
Tender chicken drumsticks simmered in a rich, creamy paprika sauce and served over fluffy steamed rice. A cozy, flavorful dinner perfect for busy nights.
Ingredients
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6 chicken drumsticks
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1 tbsp olive oil
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Salt and pepper, to taste
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1 tsp smoked paprika
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1 tbsp butter
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1 small onion, finely chopped
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3 cloves garlic, minced
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1 tsp dried thyme
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1/2 tsp crushed red pepper flakes (optional)
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1 tbsp all-purpose flour
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1 cup chicken broth
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3/4 cup heavy cream
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1 tbsp tomato paste
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1 tsp Dijon mustard
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1 tbsp chopped fresh parsley (plus more for garnish)
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2 cups cooked white rice
Instructions
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Preheat oven to 400°F (200°C). Pat chicken drumsticks dry and season with salt, pepper, and smoked paprika.
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Heat olive oil in an ovenproof skillet over medium-high heat. Sear drumsticks on all sides until golden, about 5–6 minutes.
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Transfer skillet to the oven and roast for 20–25 minutes, or until fully cooked.
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Meanwhile, melt butter in a saucepan over medium heat. Add onion and garlic; sauté until softened and fragrant.
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Stir in thyme, crushed red pepper flakes, and flour. Cook for 1 minute.
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Gradually whisk in chicken broth and bring to a simmer until slightly thickened.
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Add heavy cream, tomato paste, and Dijon mustard. Simmer 5–6 minutes. Stir in parsley.
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Return cooked chicken to the stovetop. Pour sauce over drumsticks and simmer 2–3 minutes.
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Serve hot over steamed rice and garnish with extra parsley.
Notes
For extra smokiness, add a pinch more smoked paprika.
Lighten it up by swapping half the cream for half-and-half.
Tastes amazing the next day — the flavors get even richer.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Oven + Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 520
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 32 g
- Saturated Fat: 13 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 37 g
- Cholesterol: 160 mg