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Chicken Drumsticks with Dill and Red Chili Peppers

Serves: 4

This is quite possibly one of the easiest recipes I have ever made up. I had to rush because I had to do a podcast with Ronsley on Bond Appetit last year and I had some fresh chicken drumsticks and zero ideas. I rarely make chicken with skin on but Dre  likes it and I found this to be a delicious recipe for those who don't even usually like skin (aka- me). I have made this only twice but the second time I made it while out in the country at our Uncle and Aunt's with a bell pepper risotto and Mmmph!- WHAT a combo. So if you're looking to impress, make this super easy chicken and spend that extra time on the risotto (that one will need it) and your husband, wife, or guests will be raving for weeks. (tastes just as amazing with chicken leg quarters- adjust recipe accordingly) 

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What you need:

1 tbsp salt 
1 tsp freshly ground black pepper 
Some olive oil for rubbing 
8 chicken legs/drumsticks with skin 
1 1/2 cup vegetable broth 
1 tbsps capers
Freshly squeezed lemon juice from 1 whole large lemon (I use a little more than that but that is because I am a lemon fiend)
1 tbsp flour 
Fresh dill 1/4 cup to 1/2 cup
3 tbsps butter 
1 tbsp olive oil 
1 tbsp minced garlic 
2 long red chili peppers (not the small Thai chilies, but the long fragrant red chili peppers pictured)


  1. Sprinkle the salt and the black pepper on the chicken drumsticks (don't worry the salt won't all be on for cooking)
  2. Massage into the chicken using some olive oil.
  3. Set aside for 30 minutes 
  4. Pat dry (This will remove excess salt) 
  5. In a bowl, mix the vegetable broth, capers, lemon juice, flour, and fresh dill 
  6. Heat the butter + the 1 tbsp olive oil in a pan 
  7. Fry the chicken till browned on all sides
  8. Set aside
  9. In the same pan, fry the 1 tbsp minced garlic & 2 long chopped red chili peppers until lightly browned and add the broth mixture. Oooh Sizzle!
  10. Mix and bring to simmer, then add the chicken back. Lower the heat. Cover. 
  11. Cook until the chicken is cooked through. Serve hot with some fresh French Bread or over a wild and white rice mix

Enjoy!

"Cooking is like love; it should be entered into with abandon, or not at all"- Harriet Van Horne

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