Creamy Paprika Chicken Drumsticks
Tender chicken drumsticks roasted and coated in a creamy smoky paprika sauce, served over fluffy white rice for a comforting European-inspired meal.
Equipment
- 1 ovenproof skillet
- 1 saucepan
Ingredients
- 6 chicken drumsticks
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 tsp smoked paprika
- 1 tbsp butter
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 tsp dried thyme
- 1/2 tsp crushed red pepper flakes optional
- 1 tbsp all-purpose flour
- 1 cup chicken broth
- 3/4 cup heavy cream
- 1 tbsp tomato paste
- 1 tsp Dijon mustard
- 1 tbsp chopped fresh parsley plus more for garnish
- 2 cups cooked white rice
Instructions
- Preheat oven to 400°F (200°C). Pat chicken drumsticks dry and season with salt, pepper, and smoked paprika.
- Heat olive oil over medium-high heat in an ovenproof skillet. Sear chicken drumsticks until golden on all sides, about 5–6 minutes.
- Transfer skillet to oven and roast chicken for 20–25 minutes until fully cooked.
- While chicken roasts, melt butter in a saucepan over medium heat. Sauté onion and garlic until translucent.
- Add thyme, red pepper flakes, and flour to the saucepan, cooking for 1 minute to remove raw flour taste.
- Slowly whisk in chicken broth and simmer until sauce thickens slightly.
- Stir in heavy cream, tomato paste, and Dijon mustard. Simmer gently for 5–6 minutes, then add chopped parsley.
- Return chicken to stovetop, pour sauce over drumsticks, and simmer for 2–3 minutes.
- Serve chicken and sauce hot over cooked white rice, garnished with additional parsley.
Notes
- Use bone-in, skin-on drumsticks for best flavor and moisture retention.
- Substitute smoked paprika with regular paprika for less smoky taste.
- Reduce richness by using half-and-half instead of heavy cream.