You can never go wrong with a chicken drumette in my opinion. So many flavorful options for these heavenly morsels. This version is always a hit at my table. With fresh herbs and a gaggle of garlic, they are sure to please. 1 lb. Chicken Drumettes 8-10 Garlic Cloves, minced 2 Tbsp Olive Oil 1 Tbsp Creole Seasoning 2 C Chicken Broth 1 Bay Leaf 1 Handful of Fresh Parsley, finely chopped Flour for dusting
In a pot, heat the olive oil. To prep the chicken, season with creole seasoning and a dusting of flour. Toss the drumettes in the heated oil and brown for 5-7 minutes.
Once browned, remove the chicken from the pot and set aside. In the same pot, on medium heat, add the minced garlic and saute until fragrant, 1-2 minutes. Add a bit of the chicken broth, scrapping the bits off the bottom of the pot. Add the browned chicken back to the pot, a bay leaf and the remainder of the broth.
Bring to a boil for a minute. Reduce the heat to a simmer, add the bay leaf and partially cover the pot.
Simmer for the next hour and a half. The broth will reduce, producing a wonderful gravy.
Add the freshly chopped parsley in the end and allow to wilt within the sauce. The gravy will be flavorful and the chicken tender. Serve immediately and enjoy!
