Hey Foodies, not every meal has to be epic! On Sunday night I opened the fridge to see what I had available to make for dinner. I saw some leftover chicken drumsticks and I thought, “I can do this!” So, this is what I did:
In a bowl I crumbed the drumsticks with breadcrumbs, salt, pepper and plain flour over a base of olive oil. In a saucepan over low heat I browned half a Spanish onion and two chopped cloves of garlic in olive oil. When browned I added the drumsticks and cooked them on low heat for about seven minutes, turning them over now and then.
As the chicken was browning I added about a cup of tomato passata (puree), a handful of sliced mushrooms and a handful of chopped parsley. I also sprinkled in a teaspoon of Massel powdered chicken stock, cracked pepper and Murray River pink salt.
I covered with a lid and let it cook on low heat for about 20 minutes, turning the drumsticks very five minutes and ensuring nothing stuck to the bottom of the pan for longer than it needed to.
Nothing was planned, everything was what I saw in the refrigerator.
The result… you guessed it again…excellent!
If you wanted to make this the ingredients are:
5 chicken drumsticks
1 Spanish (red) onion
2 cloves garlic, chopped
2 tablespoons olive oil
½ cup breadcrumbs
1 tablespoon plain flour
½ cup sliced mushrooms
1 handful of chopped Continental parsley
1 teaspoon of Massel powdered chicken stock
Murray River Pink salt
Cracked or coarse freshly ground pepper
Enjoy.