Spanish Chicken Drumsticks Stew (Printer-Friendly)

Tender chicken drumsticks in a rustic Spanish stew with vegetables and aromatic spices. Perfect for cozy family meals.

# What You'll Need:

→ Meats

01 - 8 chicken drumsticks, skin-on

→ Vegetables

02 - 2 large yellow onions, sliced
03 - 3 cloves garlic, minced
04 - 2 red bell peppers, cut into strips
05 - 2 large carrots, sliced
06 - 2 medium potatoes, cut into chunks
07 - 1 can (14 oz) diced tomatoes

→ Liquids

08 - 1 ⅔ cups chicken broth
09 - ½ cup dry white wine

→ Spices & Seasoning

10 - 2 teaspoons smoked paprika
11 - 1 teaspoon ground cumin
12 - ½ teaspoon ground black pepper
13 - ¼ teaspoon cayenne pepper
14 - 2 bay leaves
15 - 2 teaspoons sea salt
16 - 3 tablespoons olive oil

→ Herbs & Garnish

17 - 1 bunch fresh parsley, roughly chopped

# How-To Steps:

01 - Pat chicken drumsticks thoroughly dry with paper towels. Rub evenly with salt, black pepper, and smoked paprika to coat all surfaces.
02 - Heat olive oil in a large Dutch oven over medium-high heat. Add drumsticks and sear until golden brown on all sides, approximately 8 minutes. Transfer to a plate and set aside.
03 - Add sliced onions to the rendered fat. Sauté for 3 minutes until translucent and softened. Stir in minced garlic and cook 1 minute until fragrant.
04 - Mix in bell pepper strips and carrot slices. Cook for 4 minutes, stirring occasionally, until vegetables begin to soften.
05 - Return seared drumsticks to the pot. Sprinkle cumin and cayenne evenly over ingredients. Toss thoroughly to distribute spices and coat everything thoroughly.
06 - Pour in white wine while scraping the bottom of the pot with a wooden spoon to release browned bits. Simmer for 2 minutes to reduce slightly.
07 - Stir in diced tomatoes with their juices, potato chunks, bay leaves, and chicken broth. Combine gently without breaking up the potatoes.
08 - Bring mixture to a gentle boil. Reduce heat to low, cover, and simmer for 45 to 50 minutes until chicken is tender and pulls easily from the bone, and stew has thickened.
09 - Remove and discard bay leaves. Taste the broth and adjust seasoning with additional salt or pepper if needed.
10 - Ladle hot stew into serving bowls. Generously sprinkle with chopped fresh parsley. Accompany with crusty bread for soaking up the flavorful broth.

# Expert Hints:

01 -
  • The skin-on drumsticks render fat into the sauce creating incredible richness you cannot get from boneless chicken
  • One pot means less cleanup and more time with the people you actually cooked for
  • The leftovers taste even better after the flavors have had time to become friends overnight
02 -
  • I once skipped the searing step to save time and the stew tasted flat and pale so do not take that shortcut
  • The stew needs at least 45 minutes of simmering or the potatoes will be undercooked and the sauce will not thicken properly
03 -
  • Patting the chicken completely dry before searing is the difference between golden brown skin and pale steamed meat
  • Letting the stew rest for 10 minutes off the heat before serving allows the sauce to thicken slightly and the flavors to settle

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