When I break down leg quarters or a whole chicken, I have drumsticks left over and nothing to do with them. Everybody likes fried chicken, but I’m not going to put in that kind of work, especially factoring in the cleanup. This gives me something delicious with much less effort, and it’s one of the cheapest dinners I can make.

Ingredients

  • 8 chicken drumsticks
  • 3/4 teaspoon salt
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon Herbes de Provence
  • 1/2 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1 medium onion, thinly sliced
  • 8 ounces mushrooms, sliced
  • 1 (10 ounce) can cream of chicken soup
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons chicken bouillon paste or granules
  • 3 tablespoons water

Directions

  1. Remove skin from drumsticks and place in a cold dutch oven covering bottom. Turn heat to medium and cook, turning occasionally, until skin is browned and crispy and fat is rendered out. Remove skin from pot, leaving rendered fat.
  2. Add sliced onion and mushrooms to pot and cook until softened, about 5 minutes.
  3. Add cream of chicken soup, Worcestershire sauce, bouillon, and water to the pot. Stir to combine and bring to a simmer.
  4. Mix together salt, pepper, garlic, onion, paprika, and cayenne. Sprinkle over all sides of drumsticks.
  5. Place drumsticks in pot, nestling them into sauce. Cover and simmer until the chicken is cooked through and tender, about 30 minutes. Serve over mashed potatoes or rice to soak up the delicious sauce.