It’s Friday, Summer and the start of a LONG WEEKEND!
There were a few factors that decided my lunch today, my husband LOVES chicken drumsticks, I had a LOT of potatoes in the pantry AND I really wanted to use my cast iron skillet which I haven’t used in a long time.
You can always change the vegetables in this recipe and also the chicken cut.
INGREDIENTS
8 pieces of drumsticks.
1 tsp garlic powder.
1 tsp onion powder.
1 tsp kosher or pink salt.
1 tsp black pepper.
1 lemon sliced.
¼ red onion, sliced.
3 potatoes, cubed.
2 carrots, chopped.
¼ cup of white wine.
PROCEDURE
Pre-heat the oven to 380 degrees.
Use a paper towel to dry the drumsticks. Once dried, season them with garlic, onion, salt and pepper. Reserve.
Use a large cast iron skillet (or any oven-safe pan) in medium high heat to brown the drumsticks. Cook them about 3 minutes per side until you get a dark brown color, then remove them from the skillet. Don’t worry if they seem uncooked, you will finish them in the oven.
Add 1 more teaspoon of olive oil to the pan and add the potatoes, carrot and onion, cook for about 5 minutes or until the potatoes look golden brown.
Place the chicken drumsticks on top of the vegetable mix, add the lemon slices on top and also add the white wine. Let the wine cook for about 2 minutes.
Transfer the skillet into the pre-heated oven and cook there for 25 minutes.
To serve, just carefully transfer your VERY HOT skillet to your dining table and have everyone take a few pieces of chicken and some veggies. You don’t want to miss the sauce at the bottom of the pan! Also, the lime slices are there just for flavoring while baking the dish (that’s their only purpose), I wouldn’t add them to my plate!
See you later! Wear a mask! If you’re in the USA and you can, REGISTER TO VOTE!