Slow-Cooked Chicken Drumsticks & Broccoli
with Potato Mash & Parmesan Cheese
Patience is going to be key with this dish. We understand how tempting it is to dig in as soon as possible, but the extra hours of love and care are what makes this dish a stand-out. Succulent chicken drumsticks become meltingly tender while marinating in the creamy stew. We promise it’s worth the wait!
We’ve replaced the risoni in this recipe with potato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
leek
½ head
broccoli
3 clove
garlic
1 sachet
Garlic & Herb Seasoning
1 packet
chicken drumsticks
1 sachet
Chicken-Style Stock Powder
2
Potato
1 packet
baby leaves
½ packet
cream
(Contains Milk; )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
1 cup
water
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Thinly slice leek. Cut broccoli (see ingredients) into small florets, then roughly chop stalk. Finely chop garlic. • In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add chicken drumsticks and toss to coat.
Little cooks: Kids can help combine the seasoning and olive oil.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Add chicken drumsticks and cook, tossing occasionally, until browned on all sides, 3-4 minutes. • Add garlic and cook until fragrant, 1 minute.
• Transfer chicken drumsticks, leek, chickenstyle stock powder, the water, and a pinch of salt to slow cooker and set cooking temperature to high. • Place lid on slow cooker and cook until chicken is tender, 4-5 hours.
TIP: If you don't have a slow cooker, transfer mixture to an ovenproof saucepan, cover with lid (or tightly with foil) and bake for 25 minutes.
• In the last 30-35 minutes of cook time, remove lid from slow-cooker, then add broccoli. Stir to combine and return lid. Boil the kettle. • Half-fill a large saucepan with boiling water, then add a generous pinch of salt. Peel potato and cut into bite-sized chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter and milk to potato and season with salt. Mash until smooth. Cover to keep warm.
• When the stew is ready, stir through baby leaves and cream (see ingredients) until leaves are wilted. Season to taste.
• Divide potato mash between bowls. Top with slow-cooked chicken drumsticks and broccoli. • Sprinkle with grated Parmesan cheese to serve. Enjoy! Little cooks: Kids can add the finishing touch by sprinkling over the cheese!