Braised Chicken Drumsticks with Carrots and Peas

Tender chicken drumsticks braise slowly with carrots, onions and potatoes in an aromatic tomato and herb sauce, with green peas added. A hearty dish like grandma used to make, yet it still feels light.

By yumbelo-Küche · 4 servings · 70 minutes

Braised Chicken Drumsticks with Carrots and Peas

Ingredients

  • 8 Stück Chicken drumsticks
  • 2 EL Cooking oil
  • Salt
  • Pepper
  • 2 Stück Onions
  • 2 Stück Garlic cloves
  • 4 Stück Carrots
  • 600 g Waxy potatoes
  • 1 EL Tomato paste
  • 1 EL Flour
  • 1 TL Sweet paprika powder
  • 1 TL Dried thyme
  • 2 Stück Bay leaves
  • 500 ml Water
  • 250 g Frozen peas
  • 1 Bund Bunch of parsley

Method

  1. Season the chicken drumsticks with salt and pepper. Heat the oil in a large braising pot and sear the drumsticks vigorously on all sides. Remove them.
  2. Peel and dice the onions. Peel the carrots and cut them into thick slices. Finely chop the garlic. Peel the potatoes and cut them into rough cubes.
  3. Sweat the onions and carrots in the remaining frying fat for 3 to 4 minutes. Add the garlic, tomato paste and flour and toast briefly while stirring.
  4. Season with paprika powder and thyme. Deglaze with the water, scraping the browned bits from the bottom of the pot. Add the bay leaves and bring everything to a boil.
  5. Return the drumsticks and the potatoes to the sauce. Cover the pot and braise over low heat for about 35 minutes, until the meat falls off the bone.
  6. Add the peas and cook for another 5 minutes. Season with salt and pepper and remove the bay leaves.
  7. Finely chop the parsley and sprinkle it over the dish. Serve hot.