Easy dinners are something I really live for, but sometimes they can get a bit basic. This dinner is so easy to prepare and make and just kicks up the flavor to a new level.
If you are going to prep your dinner earlier in the day like we usually do, start peeling, chopping and mincing your veggies in the morning. They can all be added to the same bowl and placed in the fridge until you are ready to prepare dinner. I will also pull out the other needed ingredients and items needed ahead of time (like the roasting pan) and have it all ready to go. The better prepared I am for cooking, the easier it is to complete it.
When it comes time to make dinner I simply preheat the oven, add the veggies, drumsticks and wine to the roasting pan and cook for 45 minutes or so. SO The hardest part is remembering to start the oven on time because it takes a bit of time to cook. (She types while chuckling to herself because dinner has been at 8 or 9pm many times after forgetting….)
Next, remove the chicken and add in the cream mixture to the veggies. Stir well and let cook another 10 minutes to coat veggies. Serve with some additional fresh tarragon and chicken and enjoy a hearty and delicious meal that is just amazingly easy to make.
We hope you enjoy this recipe and share your thoughts. As always, thank you for reading and joining us on this journey.
Simply, Beth
Drumsticks & Veggies
Equipment
- Roasting Pan
Ingredients
- olive oil
- salt & pepper
- 1.5 lb red potatoes, quartered
- 1 lb carrots, peeled & sliced
- 1 red onion, cut into 1 inch chunks
- 3 garlic cloves, minced
- 8 chicken drumsticks
- 3/4 cup white wine
- 1/2 cup heavy cream
- 1 tbsp flour
- 1 tbsp dijon mustard
- 1.5 tbsp fresh tarragon
Instructions
- Pre-heat over to 450
- Toss veggies with oil, salt and pepper and place in roasting pan. Do the same with the chicken drumsticks and place on top of veggies. Pour wine into pan and bake at 450 about 45 minutes, or until chicken is done.
- In a small bowl, stir together cream, flour, mustard and tarragon. Remove chicken from roasting pan and set aside. Stir in cream mixture to veggies and cook another 10 minutes. Sprinkle with additional tarragon and serve with chicken.