Thursday, December 26, 2013

Roasted Chicken Drumsticks & Thighs


Dan and I had been looking forward to a roasted turkey breast all day long. We spent Christmas Eve & Day at his family's house and drove back home Christmas Day afternoon. We opened up the fridge and took out our 2 pound turkey breast...but something was wrong. The turkey had a rancid smell. Great, all the grocery stores were closed and our main dish for Christmas dinner had gone bad. Luckily I had some frozen chicken drumsticks and thighs on hand. I quickly defrosted them and used the same recipe I had planned for the turkey. So this dish can be used with either turkey or chicken...just make sure your meat hasn't gone bad.



We used very basic ingredients and it turned out so delicious! Gather up chicken, chicken broth, garlic, rosemary, thyme, salt and pepper. That's it. Keep the rosemary and thyme whole and chop the garlic. Here is one of my many kitchen Christmas presents I got this year and one of 2 Oregon cutting boards I got. This small one was from my best friend Whitney and I also got a large bamboo one from my sister Brindy.


Heat a dutch oven to medium-medium high heat. Lightly coat your chicken pieces with salt & pepper. Add a few tablespoons of oil to the dutch oven and add your chicken. 


Cook for 2-3 minutes then flip. Add the chopped garlic and cook for another 2-3 minutes.


Slowly pour in the chicken stock, just enough so it doesn't fully cover the chicken. Use a wooden spoon to deglaze the bottom of the pan. 


Bring the broth to a boil then add the rosemary and thyme. Cover and bake at 375 degrees Fahrenheit for 30 to 45 minutes, or until the chicken is fully cooked.


Every few minutes Dan and I would crack the oven door because it smelled SO AMAZING! Those fresh herbs made all the difference. You'll be left with an amazing broth in the pot, don't let that go to waste! We had also made mashed potatoes for dinner so I turned the broth into a yummy gravy. 

Simply remove all the broth from the pot. Bring the pot to a medium-medium high heat. Add 2 tablespoons of broth and 2 tablespoons of flour and whisk, whisk, whisk! Slowly add more and more broth and continue to whisk away! Only add more broth when there are no chunks of flour left. Once all the broth is added, continue to simmer and whisk until thick.




Roasted Chicken Drumsticks & Thighs
3 chicken drumsticks
3 chicken thighs
2-3 sprigs of fresh rosemary
2-3 sprigs of fresh thyme
3 cloves of garlic, chopped
2 cups chicken broth
salt & pepper

Preheat oven to 375 degrees Fahrenheit. Heat a dutch oven to medium-medium high heat. Lightly coat the chicken in salt & pepper. Add a few tablespoons of oil to the dutch oven and add the chicken, skin side down first. Cook for 2-3 minutes then flip. Add the garlic and continue to cook for an additional 2-3 minutes. Add the chicken broth and deglaze the bottom of the pan with a flat, wooden spoon. Bring the broth to a boil then add the rosemary & thyme. Cover and bake in the oven for 30-45 minutes, or until chicken is fully cooked.

To use the remaining broth for a gravy start by removing all the broth from the pot. Bring the pot to a medium-medium high heat. Add 2 tablespoons of broth and 2 tablespoons of flour and whisk. Slowly add more and more broth and continue to whisk. Only add more broth when there are no chunks of flour left. Once all the broth is added, continue to simmer and whisk until thick.

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