Chicken Drumstick Stew
A comforting, budget-friendly chicken drumstick stew cooked with tender mirepoix vegetables and potatoes in a rich, velvety chicken broth. Finished with a squeeze of fresh lemon juice, the chicken turns fork-tender and the sauce develops deep, savory flavor.
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🍳 Cooking Flow
Sear seasoned drumsticks until browned and remove from pot. → Sauté carrots, onions, celery, garlic, and butter; stir in flour to cook through. → Deglaze with chicken stock, return drumsticks, add remaining stock, and simmer covered for 15 minutes. → Add cubed potatoes and simmer covered for an additional 20-25 minutes. → Finish with fresh lemon juice and let rest 15-20 minutes before serving.
Cooking Steps
Brief Cooking Order
Sear seasoned drumsticks until browned and remove from pot. → Sauté carrots, onions, celery, garlic, and butter; stir in flour to cook through. → Deglaze with chicken stock, return drumsticks, add remaining stock, and simmer covered for 15 minutes. → Add cubed potatoes and simmer covered for an additional 20-25 minutes. → Finish with fresh lemon juice and let rest 15-20 minutes before serving.
Introduction
A comforting, budget-friendly chicken drumstick stew cooked with tender mirepoix vegetables and potatoes in a rich, velvety chicken broth. Finished with a squeeze of fresh lemon juice, the chicken turns fork-tender and the sauce develops deep, savory flavor.
Step 1
Preheat a large pot or deep pan over medium-high heat and add olive oil.
Step 2
Season the chicken drumsticks beforehand with salt and pepper, then place them in the pot to brown on both sides. Once colored, remove the chicken drumsticks and set aside on a tray.
Step 3
Add the thickly cut carrots, onions, and celery to the pot. Season with salt and pepper, then stir in butter and minced garlic.
Step 4
Sprinkle in a little flour and stir well to cook out the raw flour taste and help give body to the sauce.
Step 5
Pour in a small splash of chicken stock to deglaze the bottom of the pot, scraping up all the browned bits (fond).
Ingredients List
Important Notes
Using a large, deep pot ensures enough room for all the drumsticks and vegetables to cook evenly.
Cooking the flour briefly with the vegetables removes the raw starch flavor and naturally thickens the stew.
Deglazing the fond from the bottom of the pot incorporates deep roasted flavors directly into the sauce.
Allowing stews to rest for 15 to 20 minutes before serving allows the flavors to meld and the sauce to thicken slightly.
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