Braised Chicken Drumsticks with Leek, Carrots and Thyme Potatoes

Chicken drumsticks are slowly braised with leek, carrots and thyme until the meat is tender enough to fall off the bone. Served with potatoes cooked in the braising pot and a light sauce with a hint of crème fraîche.

By yumbelo · 4 servings · 75 minutes

Ingredients

• 4 pc Chicken drumsticks
• 2 tbsp Cooking oil
• 1 tbsp Butter
• 2 pc Onions
• 2 pc Garlic cloves
• 2 pc Leek stalks
• 400 g Carrots
• 800 g Waxy potatoes
• 1 tbsp Tomato paste
• 1 tbsp Wheat flour
• 500 ml Water
• 2 pc Bay leaves
• 1 tsp Dried thyme
• 100 g Crème fraîche
• 1 bunch Parsley
• Salt
• Pepper

Method

1. Pat the chicken drumsticks dry and season all over with salt and pepper.
2. Heat the cooking oil in a large braising pot and sear the drumsticks vigorously on all sides, then remove them.
3. Peel the onions and dice them, finely chop the garlic and sweat both in the browning fat until translucent.
4. Clean the leek, slice into rings, peel the carrots and cut into thick slices, add both and sweat for 3 minutes.
5. Stir in the tomato paste and flour and cook briefly, then deglaze with the water and stir until smooth.
6. Return the drumsticks to the pot, add the bay leaves and thyme, cover and braise over low heat for about 40 minutes.
7. Peel the potatoes, cut into rough chunks and add after 40 minutes, then cook covered for another 20 minutes until the meat and potatoes are soft.
8. Remove the bay leaves, stir in the butter and crème fraîche, and season the sauce with salt and pepper.
9. Chop the parsley, sprinkle over the dish and serve hot.