Creamy Garlic Chicken Drumsticks (with bonus Pasta dish)

Seriously seasoned chicken with enough sauce leftover to make a bonus baked farfalle. 

Ingredients:

10-12 chicken drumsticks

2 tbsps olive oil

2 tbsps butter

salt and pepper

2 tsps dry basil

2 tsps smoked paprika

2 tsps  dry thyme

2 tsps rosemary

2 tbsps minced garlic

1 large onion, shredded

1/2 red bell pepper, minced

1 cup chicken broth

2 tbsps flour

1/2 cup milk

1/2 cup 10% cream

1 tbsp chicken bouillon powder

2-3 tbsps fresh chopped parsley

For baked garlic farfalle:

1 cup leftover garlic sauce from above

1 leftover drumstick (optional)

2 cups farfalle pasta

1 1/2 - 2 cups shredded mozzarella 

ladleful of pasta water

For the chicken, pat the drumsticks dry with paper towels and season well with salt, pepper, basil, paprika, thyme and rosemary. Heat olive oil to medium heat in an oven safe skillet. Brown the chicken about 4-5 minutes on each side then remove to a plate.

On medium heat, add butter to the skillet and cook onion and red pepper until onion is translucent. Add the garlic for 1 minute. Add broth and whisk in the flour.

Then add the milk, cream and bouillon powder and scrape any brown bits from the bottom of the pan. Add the parsley and return the chicken to the skillet. Turn to coat each piece with sauce.

Bake at 400°F for 40 minutes.

Delicious fall-off-the-bone chicken and savory sauce served here with mashed potatoes and carrots.

Scroll down past the chicken for the pasta recipe ⭣

Ready for my close-up!

So, with 1 cup of leftover sauce make this awesome pasta dish that serves 4!

Stir a handful of mozzarella into the sauce. If you have a leftover drumstick, chop the meat and add it to the sauce. When the pasta is cooking scoop out a ladleful of pasta water and add to the sauce. Toss with cooked farfalle and pour into an 8" baking dish. Top with cheese and bake at 375°F for 25-30 minutes.

The chicken recipe was adapted from baileyhouse2home.com but the pasta dish is all mine!

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