fbpx
Trending

5 Chicken Drumsticks Recipes That You Must Try

Chicken Drumsticks are so tasty and easy to make. You won’t find much easier than these drumsticks chicken. If you’re locking for a delicious quick meals, you’re in right way to discover the best drumsticks chicken recipes.

CHICKEN DRUMSTICKS IN CREAMY TOMATO GRAVY

2 tablespoon unsalted butter

8 skin on chicken drumsticks (about 3 pounds)

1 large yellow onion, halved and sliced into thin half-moons

1 teaspoon dried thyme

1 teaspoon fennel seeds

½ teaspoon salt

½ teaspoon ground black pepper

One 14-ounce can crushed tomatoes (about 1¾ cups)

¼ cup chicken broth

¼ cup heavy cream

1- Melt the butter in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning function. Add half the drumsticks; brown them well, turning occasionally, about 5 minutes; and transfer them to a large bowl. Repeat with the remaining drumsticks.

2- Add the onion; cook, stirring occasionally, until softened, about 4 minutes. Stir in the thyme, fennel seeds, salt, and pepper until aromatic, about 20 seconds. Pour in the tomatoes and broth, then nestle the drumsticks into the sauce, pouring any juices from their bowl into the cooker.

3- Lock the lid onto the pot.

STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 10 minutes.

ELECTRIC: Set the machine to cook at high pressure (9-11 psi). Set the machine’s timer to cook at high pressure for 15 minutes.

4- Reduce the pressure

STOVETOP: Set the pot off the heat and let its pressure come back to normal naturally, about 11 minutes.

ELECTRIC: Turn off the machine or unplug it so it doesn’t flip to its keep-warm setting. Let its pressure return to normal naturally, 11 to 14 minutes.

5- Unlock and open the pot. Set the stovetop pot over medium heat or turn the electric model to its browning setting so the sauce comes to a bubble. Stir in the cream and simmer for 1 minute to blend the flavors before serving in bowls.

SWEET-SPICY-SALTY CHICKEN DRUMSTICKS

¼ cup chicken broth

3 tablespoons minced garlic

3 tablespoons packed light brown sugar

3 tablespoons soy sauce

2 tablespoons rice vinegar

1 tablespoon minced fresh ginger

1 tablespoon sambal oelek

2 tablespoons peanut oil

8 skin-on kitchen drumsticks (about 3 pounds)

1- Put the broth, garlic, brown sugar, soy sauce, vinegar, ginger, and sambal oelek in a large blender; cover and blend until smooth, stooping the machine at least once to scrape down the inside of the canister.

2- Heat the oil in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning function. Add half the drumsticks; brown well, turning occasionally, about 5 minutes; then transfer to a large bowl. Repeat with the remaining drumsticks.

3- Return the chicken legs to the cooker; pour the spice puree over them. Toss to coat.

4- Lock the lid onto the pot.

STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached reduce the heat as much as possible while maintaining this pressure. Cook for 10 minutes.

ELECTRIC: Set the machine to cook at high pressure (9-11 psi). Set the machine’s timer to cook at high pressure for 15 minutes.

5- Reduce the pressure.

STOVETOP: Set the pot off the heat and let its pressure come back to normal naturally, about 11 minutes.

ELECTRIC: Turn off the machine unplug it so it doesn’t flip to its keep-warm setting. Let its pressure return to normal naturally, 11 to 14 minutes.

6- Unlock and open the cooker. Transfer the drumsticks to a serving bowl or platter. Set the stovetop cooker over medium heat or turn the electric model to its browning function; bring the sauce to a boil. Cook, stirring often, until the sauce in the pot has reduced to ¼ cup, about 6 minutes. Pour over the legs to serve.

CHICKEN DRUMSTICKS WITH CHERRY TOMATOES AND BASIL

2 tablespoons olive oil

8 skin-on chicken drumsticks (about 3 pounds total weight)

½ teaspoon salt

½ teaspoon ground black pepper

2 cups halved cherry tomatoes (about 12)

1 teaspoon minced garlic

Up to 1 medium fresh jalapeño chile, stemmed, seeded, and minced

¼ cup chicken broth

¼ cup loosely packed fresh basil leaves, minced

1- Heat the oil in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning function. Season the chicken legs with the salt and pepper, then set half of them in the cooker. Brown, well, turning occasionally, about 5 minutes. Transfer to a large bowl, the repeat with the remaining drumsticks.

2- Add the tomatoes, garlic, and jalapeño; stir over the heat for 1 minute, just until the tomatoes soften without breaking down. Pour in the broth; stir in the basil. Scrape up any browned bits on the bottom of the pot. Nestle the drumsticks into the sauce; pour any juice from their bowl into the pot.

3- Lock the lid onto the cooker.

STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Coo for 10 minutes

ELECTRIC: Set the machine to cook at high pressure (9-11 psi). Set the machine’s timer to cook at high pressure for 15 minutes.

4- Reduce the pressure.

STOVETOP: Set the pot off the heat and let its pressure come back to normal naturally, about 11 minutes.

ELECTRIC: Turn off the machine or unplug it so it doesn’t flip to its keep-warm setting. Let its pressure return to normal naturally, 11 to 14 minutes.

5- Unlock and open the pot. Transfer the drumsticks to serving bowls; stir the sauce and ladle generously over each helping.

CHICKEN DRUMSTICKS WITH HONEY AND GARLIC

½ cup chicken broth

2 tablespoons honey

1 tablespoon molasses

1 tablespoon packed dark brown sugar

1 tablespoon minced garlic

1 tablespoon white wine vinegar

2 tablespoon unsalted butter

8 skin-on chicken drumsticks (about 3 pounds total weight)

½ teaspoon salt

½ teaspoon ground black pepper

1- Whisk the broth, honey, molasses, brown sugar, garlic, and vinegar in a large bowl until the molasses and brown sugar dissolve; set aside.

2- Melt the butter un a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning function. Season the drumsticks with salt and pepper, then slip half of them into the pot. Brown well, turning occasionally, about 5 minutes. Transfer to a second bowl and repeat with the remaining drumsticks.

3- Return the drumsticks to the cooker; pour the broth mixture over them all and toss to coat.

4- Lock the lid onto the pot.

STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 10 minutes.

ELECTRIC: Set the machine to cook at high pressure (9-11 psi). Set the machine’s timer to cook at high pressure for 15 minutes.

5- Reduce the pressure.

STOVETOP: Set the pot off the heat and let its pressure come back to normal naturally, about 11 minutes.

ELECTRIC: Turn off the machine or unplug it so it doesn’t flip to its keep-warm setting. Let its pressure return to normal naturally, 11 to 14 minutes.

6- Unlock and open the pot. Use kitchen tongs to transfer the drumsticks to a serving platter or serving bowls. Set the stovetop cooker over medium heat or turn the electric model to its browning or simmer function; bring the sauce to a simmer. Cook, stirring often, until the liquid in the pot has reduced to a syrupy glaze, 1 to 3 minutes. Pour over the drumsticks to serve.

BACON-WRAPPED CHICKEN DRUMSTICKS

8 chicken drumsticks, skin removed (about 3 pounds total weight)

½ teaspoon ground black pepper

8 thin bacon slices

1 tablespoon packed fresh rosemary leaves

2 tablespoons minced garlic

1 tablespoon balsamic vinegar

½ cup chicken broth

1- Season the drumsticks with the pepper. the spiral-wrap a strip of bacon around each leg, overlapping the bacon slightly as you wind it around the leg. Set half of them in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning function. Brown well, turning occasionally, about 5 minutes. Transfer to a bowl and repeat with the remaining drumsticks.

2- Return the drumsticks to the cooker. Sprinkle with the rosemary and garlic; drizzle with the vinegar. Pour the broth around the legs without knocking off the spices.

3- Lock the lid onto the cooker.

STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 10 minutes.

ELECTRIC: Set the machine to cook at high pressure (9-11 psi). Set the machine’s timer to cook at this pressure for 15 minutes.

4- Reduce the pressure.

STOVETOP: Set the pot off the heat and let its pressure come back to normal naturally, about 11 minutes.

ELECTRIC: Turn off the machine or unplug it so it doesn’t flip to its keep-warm setting. Let its pressure return to normal naturally, 11 to 14 minutes.

5- Unlock and open the cooker. Transfer the legs to serving plates or a platter; stir the sauce well before ladling on top.