Rich Spanish Chicken Drumsticks (Printable version)

Tender chicken drumsticks slow-cooked with robust vegetables in aromatic Spanish spices for a comforting, hearty meal.

# What you'll need:

→ Meats

01 - 8 chicken drumsticks, skin-on

→ Vegetables

02 - 2 large yellow onions, sliced
03 - 3 cloves garlic, minced
04 - 2 red bell peppers, cut into strips
05 - 2 large carrots, sliced
06 - 2 medium potatoes, cut into chunks
07 - 1 can (14.5 oz) diced tomatoes

→ Liquids

08 - 1 ¾ cups chicken broth
09 - ½ cup dry white wine

→ Spices & Seasoning

10 - 2 teaspoons smoked paprika
11 - 1 teaspoon ground cumin
12 - ½ teaspoon ground black pepper
13 - ¼ teaspoon cayenne pepper (optional for heat)
14 - 2 bay leaves
15 - 2 teaspoons sea salt (or to taste)
16 - 3 tablespoons olive oil

→ Herbs & Garnish

17 - 1 bunch fresh parsley, roughly chopped

# Directions:

01 - Pat chicken drumsticks dry with paper towels. Season all over with salt, pepper, and smoked paprika, ensuring even coating.
02 - Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear drumsticks until golden brown on all sides, approximately 8 minutes. Transfer to a plate and set aside.
03 - Add sliced onions to the same pot and sauté for 3 minutes until translucent. Add minced garlic and cook for 1 additional minute until fragrant.
04 - Stir in bell peppers and carrots. Cook for another 4 minutes, stirring occasionally, until vegetables begin to soften.
05 - Return chicken drumsticks to the pot. Sprinkle cumin and cayenne (if using) over the mixture, tossing well to coat vegetables and meat evenly with spices.
06 - Pour in white wine, using a wooden spoon to scrape up browned bits from the bottom of the pot. Let simmer for 2 minutes to reduce slightly.
07 - Add diced tomatoes with their juices, potato chunks, bay leaves, and chicken broth. Stir gently to combine all ingredients.
08 - Bring mixture to a gentle boil, then reduce heat to low. Cover and simmer for 45-50 minutes, or until chicken is tender and stew has thickened to desired consistency.
09 - Remove and discard bay leaves. Taste stew and adjust salt and pepper seasoning as needed.
10 - Ladle hot stew into serving bowls. Garnish generously with chopped fresh parsley. Serve with crusty bread if desired.

# Expert Advice:

01 -
  • The way the chicken skin crisps in the dutch oven before braising creates layers of flavor you cannot get any other way
  • One pot, minimal cleanup, and the house smells incredible for hours while it simmers
  • This stew actually tastes better the next day, making it perfect for meal prep or feeding a crowd
02 -
  • Do not rush the initial searing step, that browned chicken skin is where most of the deep flavor comes from
  • The stew needs at least 45 minutes of gentle simmering for the potatoes to cook through and the broth to thicken properly
03 -
  • Use a wide heavy pot rather than a tall narrow one so the chicken can sear properly in a single layer
  • Taste your broth before adding salt, commercial broths vary wildly in sodium content

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