Smothered Chicken Drumsticks & Creamy Mash

Instructions

Step 1: Bring a pot of salted water to boil and add your cubed potatoes. Cook until fork-tender, about 15 minutes, then drain and set aside.

Step 2: While potatoes cook, heat olive oil in a large skillet over medium-high heat. Season the chicken drumsticks with salt and pepper, then brown them on all sides until golden, about 8 minutes total. Remove and set aside.

Step 3: In the same skillet, melt 2 tablespoons of butter and add minced garlic. Cook for 30 seconds until fragrant.

Step 4: Sprinkle flour over the garlic and stir for 1 minute to create a roux. Pour in chicken broth while stirring to avoid lumps.

Step 5: Add paprika, thyme, salt, and pepper to the gravy. Return the drumsticks to the skillet, nestling them into the sauce. Reduce heat to medium-low and simmer for 20 minutes until the chicken is cooked through and the sauce thickens.

Step 6: Mash the cooked potatoes with 3 tablespoons of butter and milk or cream until creamy and smooth. Season with salt and pepper to taste.

Step 7: Heat 1 teaspoon of butter in a small pot and add the green peas. Cook for 3 minutes until warmed through. Season with a pinch of salt.

Step 8: Plate the mashed potatoes, arrange drumsticks on top, and spoon the gravy over everything. Serve with the green peas on the side and garnish with fresh parsley if desired.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually improve as the chicken sits in the gravy.

To reheat, place the drumsticks and gravy in a skillet over medium heat, stirring occasionally until warmed through, about 10 minutes. Add a splash of broth if the sauce becomes too thick.

Mashed potatoes and peas can be reheated separately in the microwave or on the stovetop. This Smothered Chicken Drumsticks & Creamy Mash also freezes beautifully for up to 2 months, making it perfect for meal prep.