Hammered in the pan with parsley sauce

Name: Hammered in the pan with parsley sauce - Mirona H.
Ingredients: 1 kg of drumsticks; salt; pepper; thyme; sweet paprika plus 2 tablespoons of oil; 70 ml of oil; parsley sauce:

Meat - Hammered in the pan with parsley sauce by Mirona H. - Recipia

Chicken Drumsticks in a Skillet with Parsley Sauce I've made this recipe dozens of times when I've wanted something quick and with readily available ingredients. Chicken drumsticks are always on hand, and the process is straightforward and uncomplicated. You don’t need to turn on the oven or check every five minutes. On an ordinary day, when I’m not in the mood for fancy dishes but just want something hearty, I pull out a large skillet and get to work. Quick Info Total time: about 1 hour Preparation time: 10 minutes Cooking time: about 45-50 minutes Servings: 4-5 Difficulty: easy Recipe type: skillet chicken, suitable for lunch or dinner Ingredients 1 kg chicken drumsticks salt pepper thyme sweet paprika 2 tablespoons oil (for marinade) 70 ml oil (for frying) parsley sauce (to taste, for serving) Instructions 1. Wash the chicken drumsticks, clean them if you notice any impurities, then let them drain. 2. In a bowl, mix a little salt, dried thyme, pepper, sweet paprika, and 2 tablespoons of oil. Use this "solution" to coat each drumstick on all sides. 3. Heat 70 ml of oil in a large skillet. When the oil is hot and begins to sizzle, add the drumsticks to the skillet. 4. Let them brown over medium heat for about 3-4 minutes on each side. Turn them to achieve an even color. 5. Once browned, add water to the skillet until the meat is covered. 6. Leave the skillet over medium-low heat, uncovered, for about 45 minutes. Do not add any more water and do not stir. 7. When the liquid has reduced almost completely and the drumsticks are tender, remove the skillet from the heat. The remaining sauce should be thick and concentrated. 8. Serve the drumsticks hot with parsley sauce, which you prepare separately. Why I Make This Recipe Often For me, it’s one of the simplest ways to cook chicken with ingredients I always have in the kitchen. No advance planning or complicated techniques are required. The chicken turns out tender, with a nice crust and a reduced sauce that pairs well with any side dish. Tips and Variations Tips Use a wide skillet so the drumsticks aren’t overcrowded. Do not cover while simmering; the liquid needs to reduce and concentrate. If you want them even browner, you can leave the skillet on the heat for an additional 1-2 minutes at the end. Substitutions If you don’t have sweet paprika, you can use smoked paprika for a different flavor. You can add freshly ground pepper at the end for a more intense aroma. Variations If you want a fresher note, add lemon zest to the parsley sauce. You can also use chicken wings, but the cooking time may be slightly shorter. Serving Ideas The drumsticks go well with simple mashed potatoes, rice, or even sautéed vegetables. You can pour the parsley sauce over the meat or serve it separately on the plate. It pairs nicely with a green salad or coleslaw. Frequently Asked Questions 1. Can I use another part of the chicken instead of drumsticks? Yes, you can also use whole thighs or wings, but the cooking time may vary. Whole thighs might need an additional 10-15 minutes. 2. Do I need to marinate the drumsticks beforehand? It’s not necessary. They are just coated with the spice and oil mixture right before placing them in the skillet. 3. Can I make the recipe without paprika? Yes, but paprika provides color and flavor. Without it, the chicken will be slightly bland in appearance. 4. How much sauce should remain at the end? There should be only a few tablespoons of thick sauce left, not much liquid. It should be very concentrated and good for serving. Nutritional Values Approximately, for one serving of this recipe: Calories: 350-400 kcal Protein: 28-32 g Fat: 26-30 g (mostly from skin and oil) Carbohydrates: under 2 g Values vary depending on how much sauce and skin you consume. These are just estimates. Storage and Reheating The drumsticks can be stored in the refrigerator in a sealed container for 1-2 days. Reheat in a skillet over low heat, adding a little water if the sauce has thickened. I do not recommend storing them longer, as the meat becomes dry with repeated reheating. The parsley sauce should be made fresh, as it does not store well.

Hammered in the pan with parsley sauce

Tags

Categories