Chicken drumsticks stewed with potatoes in a pan, a dish that will drive you crazy with pleasure. You should know that my husband is not a fan of drumsticks; if it were up to him we’d only have breast, or at most thighs on the grill. So there are months when I don’t make drumsticks, and then I suddenly crave them. That’s what happened this time: I had these 8 drumsticks in the freezer for over a month. Last Sunday I finally decided to make them — I figured he’d eat them or not, and luckily my sister said she’d take care of the first course, so I decided to make them. I wanted them to be the tastiest drumsticks I had ever eaten. I didn’t have a fixed recipe in mind, but I knew I wanted them very flavorful. I opened the fridge and found carrots, went to the garden to pick sage and rosemary, and on the way back I thought I could also add 2 potatoes. Indeed, chicken with potatoes in a pan was a Sunday classic at my mother’s: she would brown the chicken first, remove it or set it aside, and in the same pan cook the potatoes cut into large wedges. I still remember that flavor and it makes my mouth water just thinking about it. Of course I don’t make it now because my husband doesn’t like potatoes cooked with the smell of chicken — he’s very picky about food, and fortunately he never reads my recipes 🙂 In the end I went ahead anyway and he ate the drumsticks, even for dinner, which is unusual for him. If he liked them, I’m sure you will too. Now come with me to the kitchen and discover the recipe.
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for 4 people
- 8 chicken drumsticks
- 2 carrots
- 1 onion
- 3 medium potatoes
- 1 clove garlic
- 1 glass white wine (I used Moscato)
- to taste olive oil
- to taste salt
- 10 oven-roasted black olives
- to taste rosemary
- to taste sage
- to taste water
Tools to prepare the chicken drumsticks stewed with potatoes in a pan
- 1 Pan
- 1 Cutting board
- 1 Knife
- 1 Peeler
- 1 Ladle
- 1 Glass
Steps to prepare Chicken drumsticks stewed with potatoes in a pan
Clean the chicken drumsticks well, then brown them in a pan with a little olive oil and a whole garlic clove (skin on). Brown well on all sides.In the meantime, finely chop an onion on the cutting board, and peel the two carrots first with a potato peeler.
Once the chicken is browned, add the chopped onion and carrots, sage, rosemary, salt and pour in a glass of white wine. Add a little water as well, cover and cook for at least 20 minutes over low heat.
Turn the drumsticks and continue cooking for another 10 minutes or so.
Meanwhile peel 3 medium-large potatoes, cut them into cubes, wash them and leave them in cold water.
After about 30–35 minutes of cooking, add the potatoes to the pan, adjust the salt, and add the olives. Make sure there is still some liquid in the pan so the chicken doesn’t burn. Cover and cook for another 15–20 minutes over low heat.
Check occasionally; halfway through cooking you can stir gently with a ladle, preferably silicone, so you don’t break the potatoes.
Let it cook until there is little liquid left in the pan and the potatoes are tender.
Serve piping hot; it will be a true delight for the palate.
If you have leftovers you can keep them in the fridge for a couple of days. Reheat if needed, even in the microwave for one minute at maximum power. Leftovers shredded are great to fill a delicious quick homemade olive oil flatbread.
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