Chicken drumsticks make a tasty and economical everyday meal. But slow cook them with vegetables, lots of garlic and a splash of wine and oui oui! they soon become something very indulgent indeed. Serve this hearty slow cook to your loved ones with crusty bread to sop up all that delicious gravy.
How to make French-style slow cooker chicken drumsticks: key tips
Just 15 minutes prep makes light work of this slow cook. It all begins with dusting the drumsticks in a flour mixture and browning them to maximise flavour. The flour around the chicken will also help to keep the chicken tender while thickening the gravy when in the slow cooker. You’ll know your chicken is cooked when it is tender and falling off the bone.
Key ingredients in this French-style slow cooker chicken drumsticks recipe
Chicken drumsticks can be purchased at the supermarket or your local butcher or deli. Look for cuts that are clean at the joints and blood free. They should also be plump; when you press against the flesh, they should resume their shape after a few seconds. When buying the drumsticks pre-packaged, check the use-by dates on the packaging and choose the drumsticks with the longest use-by.
Don’t worry about the wine in this dish if you’re feeding the kids. There isn’t a lot and it’s cooked for a long time and so the alcohol will be cooked out. Choose a dry French-style white wine, such as a pino gris or chablis (chardonnay).
Give drumsticks a weekly appearance at your dining table with these 15 easy chicken drumstick recipes. And if you would like more slow cooker ideas to get you through the winter, these prep-and-forget slow-cooked recipes can be done in a slow cooker or in the oven.
This recipe was originally submitted by Greer Worsley, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.
Ingredients
- 1/3 cup plain flour
- 8 chicken drumsticks
- 2 tbs olive oil
- 4 large carrots, sliced
- 3 small onions, peeled and quartered
- 400g small potatoes, peeled and halved
- 6 cloves garlic, peeled
- 1 sprig rosemary
- 200ml white wine
- 600ml Massel* Chicken Style Liquid Stock
- A pinch of salt and pepper
*Massel is recommended by Australia's Best Recipes
Method
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Step 1Season flour well with salt and pepper then add chicken drumsticks and toss to coat. Heat oil in a large frypan and brown drumsticks on all sides.
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Step 2Place browned chicken in the bowl of a slow cooker with carrots, onions, potatoes, garlic and rosemary. Add wine and stock to the pan you used to brown the chicken. Bring to the boil, then pour into a slow cooker.
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Step 3Cook for 4-6 hours on low until chicken is tender and falling off the bone.
Recipe Notes
Can I cook these chicken drumsticks in the oven?
If you don’t have a slow cooker, you can cook this dish in an oven preheated to 160C/180C fan forced for 2 hours. Brown the chicken, then place it in a casserole dish with the remaining ingredients. Cover with a lid and place it in the oven to cook.
What can I do if the gravy is too thin?
If your gravy is too thin, transfer about half a cup to a heatproof bowl and whisk in 1-2 tsp cornflour until a thin paste forms. Pour it into the main dish and simmer for 10 minutes to thicken the rest of the gravy.
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