Chicken drumsticks with mushrooms
Description
The recipe won't take much time. You can prepare the dish in advance and reheat it before serving. I serve it with mashed cauliflower and sautéed mushrooms. First, I sear the chicken drumsticks in a skillet over high heat to lock in the juices, then bake them to achieve a golden crust and tender meat. Serve hot.
Instructions
- 1
Step 1
1. Wash the ham and pat it dry, then season with salt and pepper. Heat a skillet with vegetable oil, add the meat, and sear for 6-8 minutes.
- 2
Step 2
2. Transfer the chicken drumstick to a baking dish, add a sprig of rosemary, and drizzle with olive oil. Bake in a preheated oven at 180 degrees for 20 minutes.
- 3
Step 3
3. Wash the cauliflower and separate it into florets. Pour water into a pot and place it on the stove.
- 4
Step 4
4. Bring the water to a boil and add the cabbage, cook for 6-8 minutes after boiling.
- 5
Step 5
5. Heat a pan with butter and add the peeled whole garlic cloves, sauté for 1 minute and set aside.
- 6
Step 6
6. Remove the cabbage from the water and drain in a colander. Then, using a blender, puree it into a smooth paste. Add the contents of the skillet, broth, rosemary, salt, and pepper, and mix well.
- 7
Step 7
7. Wash and coarsely chop the mushrooms, return the skillet to the heat and heat with vegetable oil, add the mushrooms and sauté until cooked through.
- 8
Step 8
8. Place the cauliflower purée, then the mushrooms and chicken drumstick on the plate, add a sprig of thyme, and serve.