Elevate your chicken drumsticks by making them with this creamy sauce. Chicken Drumsticks in Creamy Sauce is ready in 30 minutes and goes with rice, pasta, and vegetables. Dinner time just got better!
Pat chicken dry with paper towels. Sprinkle the half teaspoon of salt, ⅛ teaspoon of black pepper, and ¼ teaspoon of chicken bouillon powder over the chicken. Toss well to combine.
Place 12 inch cast iron skillet or any wide bottom pot on medium heat. Heat the oil then add the chicken to the pan. Let it cook for 4 minutes until golden brown then turn to the other side and let it cook for another 4 minutes until golden brown.
Keep turning the chicken around after one side browns to ensure all the sides are cooked. Remove chickien from the pan.
Add the two tablespoons of unsalted butter to the pan and let the butter melt. Add the mushrooms and let them saute for about two minutes until they shrink.
Add the minced or grated garlic and let it saute until fragrant.
Add in the chicken stock, rosemary, thyme, red pepper flakes, and the browned chicken. Bring everything to a simmer. Let it cook until the chicken is no longer pink in the middle.
To ensure the chicken is well cooked I insert a digital thermometer into the thickest part of a drumstick. If it reads 165°F then the chicken is well cooked.
Add the heavy cream to the pan and gently stir to ensure it mixes with the rest of the sauce. Bring to a simmer. Taste and add salt and pepper if needed.
Serve. Garnish with parsley if desired and serve over rice, cauliflower rice, pasta or with vegetables or bread.
1. You could use any chicken part you like for this recipe.
2. Use low sodium chicken stock or broth to have more control over the amount of salt in the meal.
3. Feel free to add your favorite vegetables for more nutrients. It's a great way to clean out the fridge!
4. This recipe is inspired by the French Chicken Fricassee.