Chicken drumstick and mushroom stew

Name: Chicken drumstick and mushroom stew
Ingredients: 700 g bone-in chicken drumsticks; 1 medium onion (150 g); 1 medium carrot (100 g); 1 red pepper (150 g); 2 tablespoons oil; 1200 ml water; 200 g cooking cream (20% fat); 10 g flour; 100 ml water; 300 g button mushrooms; 1 teaspoon salt; 1/2 teaspoon ground pepper; 15 g fresh parsley

Meat - Chicken drumstick and mushroom stew by Gratiela B. - Recipia

Chicken drumstick and mushroom stew is usually served for lunch, with a thickened cream sauce and soft vegetables. The cooked drumsticks and mushrooms make a hearty stew, with the sauce thickened with a little flour. I serve it with mămăligă, Romanian polenta, and always leave room on the plate for the sauce. Preparation: 20 minutes. Cooking: 48 minutes. Rest: 15 minutes. Total time: 83 minutes. Servings: 4. Approximately 420 kcal and 28 g protein per serving.

Ingredients

700 g bone-in chicken drumsticks
1 medium onion (150 g)
1 medium carrot (100 g)
1 red pepper (150 g)
2 tablespoons oil
1200 ml water
200 g cooking cream (20% fat)
10 g flour
100 ml water
300 g button mushrooms
1 teaspoon salt
1/2 teaspoon ground pepper
15 g fresh parsley

Preparation

1. Take the cream out of the fridge 15 minutes ahead. Peel and chop the onion, carrot and pepper, slice the mushrooms and chop the parsley. 2. Heat the oil in a pot and sauté the onion, carrot and pepper for 8 minutes, until softened. Pat the drumsticks dry with paper towels, add them to the vegetables and pour in 1200 ml water. Bring to a boil, then simmer over low heat for 35 minutes, until the meat is tender and the juices run clear. 3. Mix the cream with the flour and 100 ml water. Stir a few spoonfuls of hot liquid from the pot into the mixture. 4. Pour the mixture over the drumsticks, add the mushrooms and simmer gently for 5 minutes, until the mushrooms are soft and the sauce has thickened. Season with salt and pepper, then add the chopped parsley.

Notes

With mămăligă, the sauce gathers nicely on the plate. Choose drumsticks that are similar in size; small ones become tender faster than thick ones. Fresh mushrooms should be firm, and drain canned mushrooms well before adding them to the pot. I start prepping about an hour and a half before the meal, so I don’t rush the simmering. The stew keeps in the fridge for up to 3 days. For a gluten-free version, replace the flour with 5 g starch, dissolved in 2 tablespoons cold water and added to the gently simmering sauce; the cream contains dairy.