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No. 0053 Mediterranean Free recipe

Braised Chicken Drumsticks in Tomato White Bean Stew

Drumsticks rubbed with smoked paprika and dried herbs are seared until bronzed, then braised in a tomato and white bean stew until the meat is tender and the sauce is thick. Microgreens and a sprinkle of toasted pumpkin seeds add freshness and crunch. A thrifty one-pot dinner that feeds a family with ease.

4.2 from 369 cooks

Browned herb-crusted chicken drumsticks in tomato white bean stew with microgreens and pumpkin seeds
Photo: Sylwester Ficek on Pexels
Prep
15 min
Cook
50 min
Total
1 hr 5 min
Serves
4
Level
Medium
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Method 6 steps

  1. Rub the drumsticks with paprika, oregano, salt and pepper.

  2. Heat the oil in a Dutch oven over medium-high heat and brown the drumsticks for 8 to 10 minutes, turning, until deeply golden; set aside.

  3. Pour off all but 1 tbsp of fat, add the onion and cook 5 minutes, then add the garlic for 1 minute.

  4. Stir in the tomatoes, stock and beans, nestle the drumsticks on top and bring to a simmer.

  5. Cover and cook over low heat for 30 minutes until the chicken reaches 175 F near the bone and the sauce has thickened.

  6. Season, spoon into bowls with two drumsticks each and top with microgreens and toasted pumpkin seeds.

Tap a step to mark it done.

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