Tender Tuscan-Style Chicken Drumsticks
with Potato Mash & Baby Leaves
The best things in life take time, and this dish is no exception. Sit back and let the clock transform chicken drumsticks into melt-in-your-mouth goodness, in a hearty tomato-based stew. Once it’s all done, pile it generously onto silky Parmesan mash for this unforgettable meal.
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Ingredients
2 clove
garlic
1
carrot
1 stalk
celery
1 packet
chicken drumsticks
1 sachet
Garlic & Herb Seasoning
1 packet
Diced Tomatoes with Garlic & Onion
1 sachet
Chicken-Style Stock Powder
2
potato
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
baby leaves
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains Gluten; )
½ tbs
brown sugar
¾ cup
water
2 tbs
milk
(Contains Milk; )
40 g
butter (for the mash)
(Contains Milk; )
20 g
butter (for the sauce)
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Finely chop garlic. • Roughly chop carrot and celery. • In a medium bowl, combine chicken drumsticks, the plain flour and a generous pinch of salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. • Shake off remaining flour and cook chicken drumsticks, turning, until browned on all sides, 3-4 minutes (the chicken will finish cooking in step 3!). Transfer to slow cooker.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot and celery until tender, 3-4 minutes. • Add garlic and garlic & herb seasoning and cook, until fragrant, 1-2 minutes. Stir through diced tomatoes with garlic & onion, chicken-style stock powder, the brown sugar and water.
• Transfer to slow cooker and set cooking temperature to high. • Place lid on slow cooker and cook, turning drumsticks each hour, until chicken is tender and the meat is falling off the bone, 4 hours. Season to taste.
TIP: No slow cooker? Preheat the oven to 200°C/180°C fan-forced. Transfer mixture to an ovenproof saucepan, cover with a lid (or tightly with foil). Bake until chicken is tender and cooked through (when no longer pink inside), 90 minutes.
• When the stew has 20 minutes remaining, boil the kettle. Peel potato and cut into large chunks. • Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • 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 grated Parmesan cheese, the milk and butter(for the mash) to potato, then season with salt. Mash until smooth and cover to keep warm.
• When the stew is ready, stir through baby leaves and the butter(for the sauce) until leaves are wilted. Season to taste.
TIP: Add a splash of water if the sauce mixture looks too thick.
• Divide mash between bowls. • Top with tender Italian chicken stew to serve. Enjoy!