Creamy Paprika Chicken Drumsticks (Print version)
Juicy drumsticks braised in a rich, smoky paprika cream sauce — comforting and gluten-free.
# What you'll need:
→ Chicken
01 - 8 chicken drumsticks, skin on (about 3 pounds total)
→ Vegetables
02 - 1 medium yellow onion, finely chopped (about 1 cup)
03 - 3 cloves garlic, minced
→ Dairy
04 - ¾ cup heavy cream
→ Liquids
05 - ½ cup chicken broth
→ Spices and Seasonings
06 - 2 tablespoons sweet paprika
07 - ½ teaspoon smoked paprika
08 - 1 teaspoon kosher salt
09 - ½ teaspoon freshly ground black pepper
10 - 2 tablespoons extra-virgin olive oil
11 - 1 tablespoon fresh flat-leaf parsley, chopped (for garnish)
# How to make it:
01 - Pat the drumsticks thoroughly dry with paper towels. Combine 1 teaspoon salt, ¼ teaspoon black pepper, and 1 tablespoon sweet paprika in a small bowl. Rub the seasoning mixture evenly over all sides of each drumstick.
02 - Heat the olive oil in a large lidded skillet over medium-high heat until shimmering. Arrange the drumsticks in the pan without crowding and sear until deeply golden on all sides, about 6 to 8 minutes, turning with tongs as needed. Transfer to a plate and set aside.
03 - Reduce the heat to medium. Add the chopped onion to the same skillet and cook, stirring occasionally, until soft and translucent, about 3 minutes. Stir in the minced garlic and cook for 1 additional minute until fragrant.
04 - Add the remaining 1 tablespoon sweet paprika and the smoked paprika to the skillet. Stir constantly for about 30 seconds, allowing the spices to toast and release their full aroma.
05 - Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Bring the liquid to a gentle simmer.
06 - Return the seared drumsticks and any accumulated juices to the skillet. Cover with the lid, reduce the heat to medium-low, and simmer for 20 minutes, turning the drumsticks occasionally so they cook evenly in the sauce.
07 - Remove the lid and pour in the heavy cream, stirring to combine. Continue cooking uncovered for 6 to 8 minutes, until the sauce has thickened enough to coat the back of a spoon and the chicken registers 165°F at its thickest part.
08 - Transfer the drumsticks to a warm serving platter and spoon the sauce generously over the top. Scatter with chopped fresh parsley. Serve immediately alongside steamed rice, mashed potatoes, or crusty bread.
# Expert suggestions:
01 -
- The sauce is so good you will want to drink it straight from the pan, and nobody would judge you if you did.
- It turns eight humble drumsticks into something that tastes like you spent far more time and money than you actually did.
- Everything cooks in one skillet, which means cleanup is almost as painless as the cooking itself.
02 -
- If you add the paprika to a dry pan or leave it too long without liquid, it will burn and turn bitter within seconds, so stay right there and stir constantly.
- The cream sauce will continue to thicken as it sits off the heat, so pull it from the stove when it is slightly thinner than you want the final consistency to be.
03 -
- Drying the drumsticks completely before seasoning is the difference between a proper sear and steamed, flabby skin, so do not skip this step even if you are rushed.
- Letting the finished dish rest for five minutes before serving allows the sauce to settle and the chicken to reabsorb its juices, making every bite more tender.