Creole Chicken

Last Updated on December 19, 2024

Baked chicken drumsticks served with a simmered mixture of onions, tomatoes, broth and other ingredients.

Ingredients:

600-800 g of chicken drumsticks

.

300 g sliced tomatoes from can 50 g butter 30 g smooth flour 500 ml chicken stock 1 tbsp brown sugar 1 tbsp chopped fresh basil 1 tablespoon chopped parsley 4 pieces celery stalks 3 pieces cloves of garlic 2 pcs of bean leaves 2 pcs onions 2 pcs spring bulbs 1 pc green peppers 1 pc sprigs of thyme lemongrass sprigs cayenne pepper salt

Procedure:

1. Sprinkle the plain flour evenly on a baking sheet and toast it in the oven at 200 °C until golden brown and let it cool down
2. In a saucepan in the remaining melted butter, fry the peeled onions, cleaned peppers and celery, add the peeled finely chopped garlic cloves, bay leaves and thyme, fry, sprinkle with sugar and let it caramelize
4. Then add the tomatoes, lemon grass, stir in the roasted flour, pour in the chicken stock and bring to the boil, stirring constantly, then reduce the heat, add the finely chopped herbs and spring onions and simmer for about 20 minutes
5. Finally, add the browned chicken, heat through and serve with rice.

Recommendation:

Instead of chicken drumsticks, you can use chicken breasts cut into pieces, fry these and then add them to the dish at the end, like chicken legs.