I was craving comfort food, and I didn’t want to go to the store, so I looked in the pantry and fridge for tasty ingredients, and went this route. There are many similar versions of this dish out there, using different cuts of chicken–or a whole bird cut up. I just happened to find a great deal on organic drumsticks at the store, so I went with that. But you should use any cut of chicken that is your favorite.
It takes about an hour to prepare this dish from start to finish, so it’s something you could even cook on a weeknight…and it’s certainly easy enough to double the recipe if guests are coming over.
It starts in the pan!
Traditionally, this is cooked in a large cast iron skillet, started on the stovetop, then placed in the oven. I choose to cook mine in a baking pan that fit my smaller convection oven, so I started everything on the stovetop, then made the transfer to the baking pan.
Now that the chicken has seared, we start the veggies.
If I’m on a diet, calories matter. Chicken drumsticks aren’t all that bad in the calorie count: about 100 calories for a medium-sized drumstick (whatever medium is)…and that’s with the skin on. No need to get into exact gram weight measurements here, but the real calories come later when you add a starch to the dish. It does go really well with pasta, rice or potatoes. (My choice would be fresh Italian bread to really sop up the sauce!) But alas…I had none of those. Just a salad on the side.
I go with organic ingredients whenever possible, especially kale, which is on the “Dirty Dozen” produce list almost every year. It gets sprayed a lot.
If sodium is not a problem for you, add more olives!
3–4 lbs. organic, pastured chicken drumsticks (about 12 medium)
salt, pepper and paprika
olive oil
2 small yellow onions, finely chopped
2 cloves garlic, squeezed through a press
1 teaspoon each: dried oregano, parsley, and thyme
1 tablespoon tomato paste
1 can (28 oz.) crushed tomatoes
1 cup chicken stock (homemade is best)
dry white wine (optional)
1/4 cup olives, sliced in half (I like green olives from Greece)
4 cups organic chopped kale (optional)
Pre-heat an oven to 350 degrees.
Season the chicken drumsticks with salt, pepper, and a bit of paprika.
Put a couple of tablespoons of olive oil in a hot pan. Add the chicken to the pan, and sear the drumsticks on all sides, getting them nice and brown. It’ll take about 10–15 minutes.
Remove the chicken pieces from the pan and add the chopped onions to the same pan. Let them cook for a few minutes until they’re translucent, then add the garlic. Let the garlic cook for about 10 seconds, then add the oregano, parsley, and thyme. Now add the tomato paste and stir it all around, cooking it for just a minute to caramelize it and give it more flavor.
Pour in the can of tomatoes and the chicken stock, stirring well. (A splash of wine is optional at this point.) Add the olives and let the sauce cook for a few minutes.
The sauce is all happy, and ready for the baking pan.
Pour the sauce into the baking pan. Add the chicken drumsticks to the pan, nestling them in the sauce. (I like to roll them around in it to cover all sides.)
Place the pan in the oven to cook.
After 30 minutes, remove the pan from the oven, and remove the drumsticks from the sauce, moving them onto a plate.
It looks like a lot of kale, but it withers down. Remember: go organic!
Take the kale and place it in the baking pan, tossing it around in the sauce. The sauce is hot, so the kale will start to wither and meld into the sauce in about a minute.
The kale’s withered down, and the chicken goes back in.
Now return the chicken drumsticks back to the baking pan, nestling them in the sauce again. Return the pan to the oven and bake for another 15 minutes. Turn the oven off and let the pan rest in the oven until you’re ready to serve.
Turn the oven off, but keep the door closed to keep the chicken warm.
Where’s that bread?…
Live the Live ™ 