Chicken is a staple in my kitchen. Maybe because it is simple and homey yet so delicious and comforting. And always available and not very expensive here in Kosovo. There is a huge variety of healthy and easy-to-make recipes for chicken breasts, drumsticks or wings and I am always ready to discover new ways to jazz them up. Today I came up with the idea of bringing together some juicy chicken drumsticks, tender green peas, and caramelized carrots. No sooner said than done!
To tell you the truth I had other plans for the carrots.. eh carrot cake of course…but as you’ve probably sensed already I am on the savoury side..the cake can wait 🙂
6 chicken drumsticks
50 ml soya sauce
100 ml dry white wine
2 cloves of garlic
Salt and black pepper
Sunflower oil for frying
200 g carrots
A bag of frozen green peas- 450 g
3 tablespoons of butter
2 tablespoons olive oil
1 tablespoon honey
Start by marinating the chicken drumsticks in soya sauce, wine and minced garlic. Leave in the fridge for at least an hour but hopefully overnight so the chicken has plenty of time to soak all that goodness.
While the chicken is dolling up in the fridge 😉 prepare your side dish. Cover a pan with foil, place the peeled and washed carrots. Drizzle with the olive oil and honey, season with salt and dried thyme.
You might remember that I told you in a previous post that I planted some kitchen herbs and here is a lovely update of my baby thyme 🙂
Cover the pan with another piece of foil, this will prevent the oil splattering all over your oven. Roast the carrots in preheated to 200 C oven for 30-40 minutes or until they have started caramelizing beautifully.
Heat the sunflower oil in a large pan and add the marinated chicken drumsticks. Do not throw the marinade! Cook for about 4-5 minutes until golden-brown and flip the drumsticks to have them cooked on the other side for additional 4-5 minutes.Remove the chicken drumsticks using tongs and set aside. In the same pan add the chopped onion, if there is a need for more oil drizzle some. When the onions start to caramelize add the chicken drumsticks, the marinade and some water to just barely cover the meat. Season with salt and pepper to taste. Let the chicken simmer for 30-40 minutes or until the meat is ready to fall off the bones.
Melt 2 tablespoon of butter in a smaller pan over medium-high heat. Add the frozen green peas, stir and and pour 150 ml water, season with salt and bring to a boil. When the liquid has reduced turn off the heat and add another tablespoon of butter. Season with black pepper and finely chopped dill. Do not overcook the peas, they need no more than 10 minutes. They should be crisp- tender and bright green in colour.
Serve the chicken drumsticks garnished with the peas and caramelized carrots, drizzling a spoon or two of the sauce in which they have cooked.