Braised Chicken Drumsticks

Name: Braised Chicken Drumsticks with Potato Mash & Parsley
Total time: 1 h 15 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Leek; 450 g Chicken Drumsticks; 1 Celery; 1 sachet Classic Roast Seasoning; 1 packet Parsley; 2 packet Potato; 1 packet Grated Parmesan Cheese; 1 sachet Chicken-Style Stock Powder; 1 Carrot

with Potato Mash & Parsley

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Braising is a great way to unleash all the flavour from these chicken drumsticks and the best part is how easy it is to do! Add everything, like the chicken, veggies and mild spices into one pot and let it all come together. Serve up with a cheesy mash and you’re good to go!

Tags:

High Protein

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total1 hour 15 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Leek

450 g

Chicken Drumsticks

Celery

1 sachet

Classic Roast Seasoning

1 packet

Parsley

2 packet

Potato

1 packet

Grated Parmesan Cheese

1 sachet

Chicken-Style Stock Powder

Carrot

Nutrition Values

Calories493 kcal

Energy (kJ)2060 kJ

Fat24.8 g

of which saturates8.6 g

Carbohydrate17.7 g

of which sugars7.5 g

Dietary Fibre4.7 g

Protein47 g

Sodium1120 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Preheat oven to 200°C/180°C fan-forced. Boil the kettle. • Roughly chop carrot and celery. Thinly slice leek. • In a large bowl, combine chicken drumsticks, the plain flour and a pinch of pepper.

• Heat a large ovenproof pot with a drizzle of olive oil over medium-high heat. Cook chicken in batches, until golden, 3-4 minutes each side. • Add carrot, celery, leek, Aussie spice blend, chicken style-stock powder, the boiling water (11/3 cups for 2 people / 31/2 cups for 4 people) and a pinch of pepper. Stir to combine. • Cover pot with a lid or tightly with foil. Bake for 30 minutes. • Remove foil, then bake, uncovered, for a further 20-25 minutes.

TIP: The chicken will char slightly in the pan, this adds to the flavour!

• When the chicken has 20 minutes remaining, peel potato and cut into large chunks. Half-fill a medium saucepan with hot water from the kettle, then add a generous pinch of salt. • Bring water to the boil over high heat, then add potato and cook until easily pierced with a fork, 12-15 minutes. Drain and return potato to the pan. • Add the butter and milk to potato and season with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled.

• Divide potato mash between bowls. • Top with braised chicken drumsticks and spoon over any remaining sauce. • Sprinkle over grated Parmesan cheese and tear over parsley leaves to serve. Enjoy!