Roasted Chicken Drumsticks
Nice moist dark meat chicken, all smothered in a leek cream sauce.
- 3 slices bacon, cut in small pieces (I use kitchen Scissors)
- 8 chicken drumsticks
- 1½ tablespoons minced garlic
- 2 leeks, white and light green parts, halved lengthwise, then sliced
- 2 tablespoons all purpose flour
- 1 cup chicken broth
- ½ cup half and half
- ¼ cup fresh parsley, chopped
- Kosher salt and fresh ground pepper
- Preheat oven to 425°. Put the bacon in a heavy gauge cast iron pot and cook over medium high heat for 5 minutes. Push the bacon to the side of the pan. Season the chicken with salt and pepper, and then add it to the pan and cook, turning for about 5 minutes.
- Stir in the garlic and leeks, and then arrange the chicken on top of rest of the items in the pan.
- Transfer to the oven and roast for 30 minutes. Transfer chicken to a platter and keep warm.
- Carefully return the pan to the stovetop over medium heat. Stir in the flour and cook for 1 minute. Add the broth and half and half and continue to cook, stirring, for 2 minutes. Bring to a simmer and cook for 3 minutes. Add the chicken and any juices back to the pan to warm chicken and cook for 2 more minutes.
Here are some pictures from us cooking this recipe
First let’s do some gathering. I use kitchen siccors to cut up the back ahead of time instead of chopping it after it is cooked. Preheat your oven to 425 degrees. It may take a bit of time to get that hot.
Time to render down some bacon.This takes about 5 minutes. Now the house will smell like a restaurant for the next 2 days. You can see we use a heavy cast iron pot to cook this dish.
Push the bacon to one side of the pot. Season the chicken with a little salt and pepper and add it to the pot. Cook the chicken, turning often for about 5 minutes.
Add the leeks and garlic to the pan. Arrange the chicken so that it rest of top of the vegetables. As best as possible. Transfer to the oven and cook for 30 minutes.
After 30 minutes. Remove the pan from the oven and place on a large burner on the stove top. Note: You are done with the oven at this point. be very careful the pan will be very hot. Transfer the chicken to a plate and cover to keep warm. 
This is what our chicken looked like coming out of the oven.
Turn your stove top to medium-high heat. Add the flour and cook and stir for 1 minute. Add the broth and half and half, and continue to cook for 2 minutes. Bring to a low simmer and cook for 3 minutes. Add the chicken back to the pan with any juices from the plate.
Cook for 3 more minutes.
Add the fresh parsley and mix well. Serve.
Cooked By: Tom Corliss
