Skillet Chicken Drumsticks with Vegetables: Peas, Corn and Onion
The most common backyard bird, no arguing with that. But chicken with vegetables gets cooked far more often, because the recipe is simple and the ingredients are easy to find.
The chicken is a remarkable bird. She is a hen, he is a rooster, and their kids are chicks. When I was little, my grandmother’s yard was full of an enormous flock of chickens roaming, mischief-making and scratching the ground. Not a flock, really, a herd. And they were everywhere. The most hated chore of school holidays in the village was “chasing the chickens out of the vegetable garden”. It’s like juggling several glasses of water without spilling a drop. Still, in the fall all the suffering was repaid with chicken on the table.
I’ve almost forgotten what a real farmyard chicken looks like. Even roasted chicken is something many people buy on the street, despite all the scary rumors. But chicken meat is more than affordable and inexpensive. It’s great for the dishes we cook at home, and you can choose any part of the bird.
At home, for example, we make chicken pilaf with chicken wings. When we make chicken chakhokhbili, we prefer drumsticks.
Since free time is short, we cook chicken often: chicken meat cooks very quickly.
Ingredients
2 servings
- Chicken drumsticks 2
- Garlic 1 clove
- Onion (or a handful of small onions) 1
- Canned corn 1 can
- Frozen green peas 100 g
- Carrot 1
- Tomato 1
- Olive oil 3 tbsp
- Flour for dredging
- Hot water ½ cup (100 ml)
- Salt, black pepper to taste
- Curry powder optional
Step-by-step recipe
Preparing the chicken
To make the dish hearty, it’s best to use drumsticks or thighs. There’s plenty of meat on them for a good meal.
Wash the chicken, then remove the skin and any leftover fat.
Season the chicken with salt and pepper. If you like, sprinkle on a little curry powder: chicken goes together with this spice blend perfectly.
Let the meat sit for 10-15 minutes so the salt dissolves.
Frying with the vegetables
Heat 3 tbsp of olive oil in a skillet over high heat.
Dredge the chicken in flour and place it in the hot skillet.
Fry over high heat until golden brown on all sides.
Then reduce the heat to medium and keep frying the chicken, turning it often, for another 10 minutes or so.
Dice the carrot and mince the garlic. If the onions are small, just peel them and leave them whole. If you’re using regular onions, cut them the same way as the carrot.
Add the carrot, garlic and onion to the chicken. Fry, stirring, for 10 minutes.
Stewing and serving
Add the green peas and corn (drain all the liquid from the can of corn first). There’s no need to thaw the peas. Season with salt and pepper to taste.
Pour in half a cup of hot water (100 ml), cover, and stew the chicken with vegetables over low heat for 15 minutes.
Slice the tomato thinly and lay it over the chicken and vegetables.
Cover and stew for another 15 minutes. Don’t stir, or the stew will turn to mush. You can occasionally turn the chicken pieces over with a fork. The chicken is done when the meat easily comes away from the bone and the juice runs clear when pierced.
Serve the chicken with vegetables right away, while it’s hot.
Calories and macros
2745 kcal
Serving ≈ 1110 g
- Protein215 g32% of kcal
- Fat192 g64% of kcal
- Carbs25 g4% of kcal
100 g247 kcalProtein 19.3 gFat 17.2 gCarbs 2.3 g
Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.
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