Creamy Chicken Drumsticks in an Easy Mushroom Sauce
A perfect dinner for guests, this crispy roasted chicken cooked with sage butter, then smothered in a creamy, indulgent mushroom sauce tastes like you've been slaving away in the kitchen for hours. When in fact, it doesn't take a lot of time or effort at all.
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Servings: 4
Calories: 823kcal
Ingredients
For the Chicken
- 12 Skin-on Chicken Drumsticks
- 80 g Butter
- 1 Cloves of Garlic, crushed
- 4 Fresh Sage Leaves, chopped
- Black Pepper, to taste
- Salt, to taste
For the Sauce
- 300 g Closed Cup Mushrooms
- 1 Leek, Large
- 2 Cloves of Garlic
- 1 Onion
- 4 Sage Leaves
- 30 g Butter
- 100 ml Dry White Wine
- 300 ml Chicken Stock
- 45 g Parmesan, grated
- 150 ml Double Cream
Instructions
- Place softened butter (30g) into a small mixing bowl.
- Finely chop 4 sage leaves and crush 1 garlic clove. Add to the butter and mix well. Season with salt and pepper to taste.
- Using a sharp knife, score the chicken drumsticks in diagonal cuts across the meaty part.
- Spread the butter mixture over the chicken drumsticks, ensuring they are evenly coated. Place them in a large dish or bowl, cover with clingfilm/plastic wrap, and marinate in the fridge for at least 2 hours or overnight.
- Preheat the oven to 180°C (350°F).
- Place the marinated drumsticks on a lined baking tray skin side up, leaving space between them. Roast in the preheated oven for about 45 minutes until crispy, golden brown, and fully cooked.
- While the chicken is roasting, prepare the sauce ingredients: slice the mushrooms, leek, and onion. Crush 2 garlic cloves and finely chop the sage leaves. Grate the parmesan cheese.
- In a large frying pan, melt butter (30g) over medium heat.
- Add the chopped onion and leek to the pan, and sauté gently until soft and translucent.
- Add the crushed garlic to the pan and sauté for another minute.
- Incorporate the sliced mushrooms and chopped sage, sautéing until soft.
- Pour in the white wine, increase the heat, and cook until the wine is reduced and nearly evaporated.
- Reduce the heat to low/medium and add the chicken stock. Season the sauce to taste.
- Simmer the sauce until it begins to thicken.
- If not serving immediately, allow the sauce to cool completely before storing.
- Just before serving, reheat the sauce and add the grated parmesan cheese. Stir until melted.
- Turn off the heat and gently stir in the cream to prevent curdling.
- Pour the mushroom sauce over the roasted chicken drumsticks and serve promptly.
Recipe Notes
- Perfectly Marinated Chicken: Allow chicken to marinate for at least 2 hours or overnight for deep flavor infusion.
- Scoring the Chicken: Score drumsticks before marinating to help flavors penetrate for flavorful bites.
- Sautéing Mushrooms: Cook mushrooms until they release moisture and brown to enhance flavor and sauce depth.
- Gently Stirring in Cream: Add cream off heat and stir gently into sauce to prevent curdling and maintain silky texture.
Nutrition Estimate
Calories: 823kcal | Carbohydrates: 14g | Protein: 50g | Fat: 61g | Saturated Fat: 31g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 321mg | Sodium: 549mg | Potassium: 985mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1808IU | Vitamin C: 7mg | Calcium: 218mg | Iron: 3mg