Chicken drumsticks with Purè and Broccoli
- May 20
- 3 min read
Updated: 5 days ago
A wonderful meal all ready in just 80 minutes. Rich in vitamins and proteins. I usually prepare this lunch in this easiest way, while everything else is simmering almost at the same time. Follow recipe.
Ingredients: simple, total time: 80 min., 4 serving
Broccoli:
300 g frozen broccoli
water +1 tsp salt
salt and black pepper to taste
Olive oil EVO to taste
white vinegar or/ apple cider vinegar
Potato Purè:
5 big potatoes/ peeled and cut into small pieces
water+1 tsp salt
100 ml milk
salt to taste
15 g butter
Chicken drumsticks:
8 chicken drumsticks/ or frozen
salt and black pepper
2 tsp dry spice Vegeta
370 ml water/ or as needed
40 ml Olive oil EVO
Preparation:
Pour water into two medium pots and add a teaspoon of salt to them.
Potato Purè:
Put the peeled potatoes that you have cut into smaller pieces into one pot.
Boil potatoes for 25 minutes. Strain them well and return them to the same pot.
Mash them with a fork, add salt to taste (I put a little more than 1/2 teaspoon of salt), add butter and mix it all with a fork, turn on the hand mixer and at the same time pour in a thin layer of milk.
Mix until smooth and creamy without lumps. Set aside.
Broccoli:
Wait for the second pot to boil, then add the broccoli and cook for about 6 minutes. (if you like broccoli softer, cook them for about 8–10 minutes.)
Strain the broccoli well and let it cool. Season with pepper, vinegar and olive oil.
Place in the refrigerator to chill for 30 minutes.
Chicken Drumsticks:
During this time, prepare the chicken drumsticks by first washing them and then drying them well with kitchen paper.
After that, rub the dry spice Vegeta with salt and pepper on all sides.
Heat the olive oil in a large pan over low-moderate heat.
Arrange the drumsticks when the oil has reached temperature, fry for about 5 minutes, each side.
Then add 100 ml of water and let the chicken meat soften. Turn the drumsticks and add water gradually.
During the stewing of these drumsticks, you must turn each side at least 5 times and add a little water as needed.
You will make the best sauce when you let the water evaporate a little and the drumsticks start to fry and get colored, then turn to the other side and let it brown again, then add a little water and scrape the bottom of the pan with a wooden spoon and spread the sauce evenly.
Prick the drumsticks with a fork during roasting, this way your meat will be softer and better roasted.
In principle, it takes about 1 hour to stew and fry the chicken if it is frozen, if it is fresh, about 40 minutes.
When you've got a juicy brown sauce and the chicken has softened and nicely browned, then it's done! Turn off the heat!
Serve the purée on plates first, make small indentations for the sauce, add a few pieces of broccoli, pour the chicken drumstick juice over the purée and add the chicken drumsticks.
Enjoy a wonderful meal!
Buon appetito!
NOTE:
If you want, you can add 1–2 cloves of chopped garlic to the broccoli.
If you don't have milk for potato puree, you can add one spoon of Philadelphia cream cheese.
Keep the rest of the food covered in the refrigerator, do not heat the mashed potatoes, but take them out 1–2 hours before the meal.
Do you want to try something a little different?
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