30-Minutes Skillet Drumsticks

Who doesn't need a new 30-minute skillet dinner idea to add to their repertoire. With just a few simple ingredients you probably already have on hand, you can turn boring chicken pieces into tender, flavorful drumsticks swimming in a pool of luscious gravy that makes itself.  Winner-winner chicken dinner!  

Season chicken on both sides with kosher salt and pepper.

Heat oil in an 8-inch skillet over medium-high heat.  

Brown chicken on all sides - this should take about 5 minutes.

While the chicken browns, get the chicken stock, fresh rosemary, and sliced garlic ready.

Here's what the chicken will look like after about 5 minutes.  The chicken dish won't have crispy skin when it's served, but it will add a ton of flavor to the pan sauce so don't skip this step. 

Add the sliced garlic to the pan and... .

Immediately follow with the chicken stock...

And the fresh rosemary.  Bring to a boil - this should happen almost immediately.

Lower the heat to a gentle simmer and cover - simmer for 25 minutes.

And here we are after 25 minutes.  See how the pan juices have reduced down and thickened?  Mmm.... spoon them over the chicken and garnish with a few fresh rosemary leaves.

Items used to make this recipe:

(affiliate links)

• large nonstick skillet https://amzn.to/3cnV1TG

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30-Minute Skillet Drumsticks

makes 4 drumsticks

Printable Recipe

Ingredients

• 1 tablespoon canola oil

• 4 bone-in, skin-on chicken drumsticks

• Kosher salt and freshly ground black pepper

• 1/4 cup chicken stock

• 1 large clove garlic, sliced thin

• 2-inch sprig of fresh rosemary, plus more for garnish

Directions

1. Sprinkle kosher salt and pepper on both sides of drumsticks

2. In an 8-inch skillet over medium-high heat, saute drumsticks in oil until brown on all sides, about 5 minutes.

3. Add chicken stock, garlic, and fresh rosemary to the pan and bring to boil; cover and reduce heat to a gentle simmer for 25 minutes until chicken is fully cooked and pan juices are thick and bubbly.

4. Spoon pan juices over chicken and garnish with fresh rosemary leaves.

Slow Cooker Balsamic Chicken Thighs

I love to cook chicken thighs because it's almost impossible to overcook them.  Break out the slow cooker - this recipe makes sticky, flavorful thighs with very little effort.  

Make a flavorful spice rub by combining dried granulated garlic, dried basil, fine salt, ground black pepper, and dried granulated onion. 

Other flavor components needed - olive oil and freshly minced garlic.

Sprinkle both sides of the chicken with the spice rub.  Use it all. 

Put olive oil in bottom of 5 or 6-quart slow cooker.

Add freshly minced garlic.  Garlic is oil soluble so that garlic flavor is going to flavor that oil beautifully.

In goes the seasoned chicken thighs.  Try to place them in a single layer.  I'm only making half a batch today, so I'm using my small slow cooker.  More on below the recipe.

Time to douse the chicken with balsamic vinegar.  IMPORTANT - be sure to use really good, aged, sweet balsamic.  This stuff is awesome!

Cover and cook on low for 8 hours, or high for 4 hours.  I know it doesn't look that great now, but just wait.

Alrightly - here we are after 4 hours on high.  Serve the chicken as is, or go the extra step and turn those yummy drippings into a rich glaze.  I'll show you how.

But first, decide whether or not you want to keep the chicken skin.  The skin doesn't get crispy in the slow cooker, so I place the chicken thighs, skin side up, on the sheet pan and I place them under a preheated broiler for a few minutes.  If you're not a fan of the skin, you can just discard it.

Pour the leftover drippings into a skillet and reduce by half, then taste and, if desired, add a teaspoon or two of honey.  

Pour glaze over chicken and sprinkle with fresh parsley. Enjoy!

Items used to make this recipe:

(affiliate links)

• slow cooker https://amzn.to/3s4CwwK

• balsamic vinegar https://amzn.to/32PA3xx

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Slow Cooker Balsamic Chicken Thighs

makes 8 servings

Printable Recipe

Ingredients

• 1 teaspoon dried granulated garlic

• 1 teaspoon dried basil

• 1/2 teaspoon fine salt

• 1/2 teaspoon ground black pepper

• 2 teaspoons dried minced onion

• 4 garlic cloves, minced

• 1 tablespoon extra virgin olive oil

• 1/2 cup balsamic vinegar (very good quality)

• 8 bone-in, skin-on chicken thighs

• sprinkle of fresh chopped parsley

• Optional: honey to taste

Directions

1. Combine the dried granulated garlic, dried basil, fine salt, ground black pepper, and dried minced onion in a small bowl and sprinkle over both sides of the chicken; set aside.

2. Place olive oil and fresh minced garlic in the bottom of a 5 or 6-quart slow cooker.

3. Place chicken pieces in the slow cooker, in a single layer; pour balsamic vinegar over chicken.

4. Cover and cook on low for 8 hours, or high for 4 hours.

5. Remove chicken from slow cooker and discard skin OR leave skin on and arrange chicken pieces, skin side up, on a sheet pan and place under a preheated broiler for several minutes to crisp skin.

6. Make glaze by pouring the leftover drippings from the slow cooker into a skillet and reduce by half over medium-high heat.

7. Carefully taste the reduced glaze and serve as is, or, whisk in a teaspoon or two of honey in until it reaches the sweetness level you like.

8. Pour glaze over chicken and sprinkle with fresh parsley.

Notes

• Recipe can be halved using a 2 or 3-quart slow cooker.

• Boneless, skinless chicken thighs may be substituted.

adapted from  Sugar Free Mom