Creamy Paprika Chicken Drumsticks (Print Version)

Golden seared chicken drumsticks simmered in a velvety paprika cream sauce for a comforting family meal.

# What You'll Need:

→ Meats

01 - 8 chicken drumsticks, skin on

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 3 cloves garlic, minced

→ Dairy

04 - 3/4 cup heavy cream

→ Liquids

05 - 1/2 cup chicken broth

→ Spices and Seasonings

06 - 2 tablespoons sweet paprika
07 - 1/2 teaspoon smoked paprika
08 - 1 teaspoon salt
09 - 1/2 teaspoon ground black pepper
10 - 2 tablespoons olive oil
11 - 1 tablespoon fresh parsley, chopped (for garnish)

# Step-by-Step Guide:

01 - Pat the chicken drumsticks dry with paper towels. Combine salt, pepper, and 1 tablespoon of sweet paprika, then rub the seasoning mixture evenly over all drumsticks.
02 - Heat olive oil in a large skillet over medium-high heat. Sear the drumsticks on all sides until golden brown, approximately 6 to 8 minutes. Remove and set aside on a plate.
03 - In the same skillet, add the chopped onion and sauté until translucent, about 3 minutes. Add the minced garlic and cook for an additional minute until fragrant.
04 - Stir in the remaining sweet paprika and smoked paprika. Cook for 30 seconds, stirring constantly, until the spices are fragrant and bloomed.
05 - Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring the liquid to a gentle simmer.
06 - Return the seared drumsticks to the skillet, cover with a lid, and reduce the heat to medium-low. Simmer for 20 minutes, turning the drumsticks occasionally to ensure even cooking.
07 - Stir in the heavy cream and cook uncovered for another 6 to 8 minutes, until the sauce has thickened and the chicken is fully cooked through with an internal temperature of 165°F.
08 - Transfer the drumsticks to a serving platter, spoon the creamy paprika sauce generously over the top, and garnish with chopped fresh parsley. Serve immediately alongside rice, mashed potatoes, or crusty bread.

# Expert Suggestions:

01 -
  • The sauce practically builds itself from the browned bits left behind by the chicken, so every spoonful tastes like it took far more effort than it did.
  • It reheats beautifully the next day, which means lunch is already handled and that always feels like a small victory.
02 -
  • If you rush the sear and move the drumsticks too early, the skin tears and sticks to the pan, so let the crust form naturally before flipping.
  • Adding the cream too early or boiling it aggressively will cause it to separate, so always wait until the final uncovered minutes and keep the heat moderate.
03 -
  • Let the drumsticks sit in the seasoning for even ten minutes while you chop the onion and garlic, because that brief rest helps the paprika adhere and the salt penetrate the meat.
  • Keep a ladle of the finished sauce reserved in a small bowl, then drizzle it over each plate at serving for a polished look that took no extra effort.

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