Print

Creamy Paprika Chicken Drumsticks

Creamy Paprika Chicken Drumsticks
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Tender chicken drumsticks seared to perfection and simmered in a rich, creamy sauce flavored with sweet paprika, tomato paste, garlic, white wine, and lemon juice.

Ingredients

Scale
  • 2 lbs chicken drumsticks, skin on or off
  • 2.5 tsp kosher salt, divided
  • 2 tsp fresh black pepper, divided
  • 1 tbsp extra-virgin olive oil
  • 1 medium yellow onion, coarsely chopped
  • 1/4 cup tomato paste
  • 3 cloves garlic, minced
  • 1 tbsp all-purpose flour
  • 1 tbsp sweet paprika
  • 1/2 cup dry white wine (e.g., Sauvignon Blanc)
  • 1 cup heavy cream
  • 1 cup chicken stock
  • Juice of 1 lemon (approx. 2 tbsp)

Instructions

  1. Begin by patting your chicken drumsticks thoroughly dry with paper towels. Season them generously on all sides with 1.5 teaspoons of salt and 1 teaspoon of black pepper.
  2. Heat the olive oil in a substantial Dutch oven or a large, high-sided pan over medium-high heat. Once the oil glistens, carefully place the drumsticks in the pan, ensuring not to overcrowd it (you may need to work in batches). Sear them undisturbed for 8-10 minutes until a beautiful golden-brown crust forms.
  3. Flip the drumsticks and continue cooking for another 8 minutes, or until the second side is golden-brown and the internal temperature reaches at least 165°F. Transfer the cooked drumsticks to a plate and set aside.
  4. Into the same pan, add the chopped onion and sauté until softened, about 5-7 minutes. Stir in the tomato paste and minced garlic, cooking for approximately 2 minutes until the tomato paste deepens in color.
  5. Sprinkle in the flour and paprika, stirring continuously for 1 minute. Deglaze the pan with white wine, scraping up any delicious browned bits from the bottom. Cook for about 1 minute to allow the alcohol to evaporate.
  6. Pour in the heavy cream and chicken stock. Add the remaining 1 teaspoon of salt and 1 teaspoon of pepper, stirring to combine thoroughly. Bring the sauce to a gentle simmer and cook, stirring occasionally, for about 3 minutes until it slightly thickens.
  7. Remove the pan from the heat and stir in the fresh lemon juice. Return the seared chicken drumsticks to the pan, nestling them into the creamy sauce. Serve immediately, perhaps with some crusty bread or rice to soak up the exquisite sauce.

Notes

  • Skin on or off chicken drumsticks can be used based on preference.
  • Use a dry white wine like Sauvignon Blanc for best flavor.
  • Ensure chicken reaches 165°F internal temperature for safety.
  • Serve with crusty bread or rice to enjoy the sauce.

Nutrition

Find it online: https://www.masterthecook.com/creamy-paprika-chicken-drumsticks/