The weather here in Sydney has certainly taken a turn for the cooler. We seem to have dropped straight from 40 degree heatwaves to grey drizzly days. Chilly mornings have us reaching for warm porridge instead of cold smoothies and fruit salads. And dinner is starting to look different too, with fewer salads and cold dishes and a return to warmer, heartier meals with cooked veggies alongside.
This of course means that it is also a great time to pick up some cheaper cuts of meat and cook them low and slow to get maximum tenderness and flavour for minimum outlay. And that is exactly what I did with these organic chicken drumsticks I found on sale at my local supermarket. I picked up two packets of five drumsticks, and by shredding the meat into the sauce at the end, they went a long way, which meant that we now have enough leftovers in the freezer for a whole dinner on another day.
This is an easy, mostly handsfree recipe that cooks itself while you get on with other things. I even managed a Sunday afternoon run while these were cooking, so I got to feel all healthy and virtuous while eating them.
Here’s the recipe for you, so that you can feel great eating them too, even without the run!
Note: I used a beautiful Le Creuset casserole dish for this, as it is safe for the stove-top and the oven. If you don’t have a similar style pan, then use a frying pan for the first steps, then transfer to a casserole dish or even a slow cooker.
Edited to add: I have since made it in the slow cooker and it was even better, I think! I sautéed the onion, bacon, mushroom etc with the flour first before adding the stock then pouring over the chicken in the slow cooker. I cooked on low for 6 hours and it was perfect.
Slow Cooked Creamy Mustard & Mushroom Drumsticks
8-10 Chicken drumsticks, skin removed – preferably free range and/or organic
2 rashers bacon, diced
2 handfuls button mushrooms, sliced
1 brown onion, diced
2 cloves garlic, crushed
2 tablespoons seeded mustard
2 tablespoons flour (plain white wheat flour or spelt or gluten free)
3 tablespoons butter
1 cup white wine (or stock with 1 tablespoon apple cider vinegar)
2 cups chicken broth or vegetable stock
salt and pepper
100ml pure cream
- Preheat oven to 150 degrees Celcius.
- Melt 1 tbsp butter in a heavy-based pan, then add onion, garlic, bacon and mushrooms. Cook on medium heat, stirring, until softened and golden brown.
- Add the remaining butter and the flour. Cook, stirring for a couple of minutes to cook off the raw flour taste.
- Stir through the mustard.
- Add the white wine (or 1 cup stock and apple cider vinegar) and cook, stirring, until slightly thickened.
- Add the chicken, stir to coat in sauce, then stir through remaining stock.
- Cover and cook for approximately 2 hours (or at least 4 hours in a slow cooker).
- Remove the drumsticks to a plate and leave until they are cool enough to handle.
- Meanwhile, place pot back on stove on medium-high heat. Bring sauce to boil, then reduce to a simmer until reduced and thickened slightly, stirring occasionally.
- Remove meat from drumsticks and add back into sauce.
- Stir through cream and remove from heat.
- Serve with roast veggies or loads of potato mash and steamed greens.