Have not had this braised drumstick for ages. Felt like having it. Ask my sister to get me drumsticks as her place has got a good butcher shop. Nothing ordinary about this dish. It’s simple with vegetables and additional boost to the sauce I added liqueur.
Here I did two techniques. First fry drumsticks all around to brown it. Then add vegetables to sauté and add back in drumsticks and stock let it simmer about 15 minutes and then transfer to oven let it slow cook braising everything until tender and cook through about 45 minutes.
This is my recreated from my grandma, in her time, the oven is wood. I don’t have that, so I use normal oven for slow braising. Of course, I change the ingredients as here I don’t get nor see those ingredients grandma use in hers. Mine is simple and basic but very delicious as it absorbs all the flavour while slowly braising. It’s a comfort hearty meal for winter cold raining day. Let’s cook!!!
5-8 Tbs oil
4 – 7 Tbs butter
1 small onion, peeled, slice thinly
4 carrots, washed and cut into bite size
3 stalks of celery, cut into chunky size
1 vegetable stock
1 zucchini, cut into chunky size
Salt, to taste
5 Tbs Liqueur Wine
Preheat oven 190 Degrees C. Season drumsticks with some salt and black pepper. Heat up cast iron pan on medium low heat; add 3 Tbs oil and 2 Tbs butter. Lay the drumsticks on the pan. As soon as drumsticks start to sear, cover the pan with its lid.
Continue to pan-sear the drumsticks for about 5 minutes, or until the surface of the chicken is brown and crisp. Turnover and brown the other side of the chicken until both sides are golden brown.
Transfer the chicken out of the pan. Scrap off the brown bits on the pan and then add some more olive oil and butter, follow by the onion, carrots, celery and zucchini. Sauté the ingredients for about 2 minutes, add drumsticks, and pour in the vegetables stock.
Cover the pan with its lid and lower the heat to low. Simmer the drumsticks for about 15 minutes. Make sure you turn the chicken to the other side during the slow braising. Transfer pan with lid to oven and cooked a further 45 minutes.
Add the Liqueur towards to the end and cover the lid and braise for another 10 minutes. Add salt to taste, turn off the oven and serve immediately with Basmati rice and stir fry kai lan or eat it with bread.
Note: you can add cherries, grapes tomatoes, shiitakes mushrooms and garnish with chopped parsley. Omit the liqueur if you don’t like it.