Hearty Chicken Drumsticks & Red Wine Jus
with Steamed Broccoli
The best things in life take time, and this dish is no exception. Sit back and let the clock transform chicken drumsticks into melt-in-your-mouth goodness in a rich, red-wine based sauce. Served over silky mashed potatoes with tender broccoli, this meal is well worth the wait.
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
Ingredients
1 packet
Baby Rainbow Carrots
½
Onion
2 clove
garlic
2
rosemary
1 packet
chicken drumsticks
1 sachet
Classic Roast Seasoning
1 packet
tomato paste
1 packet
Red Wine Jus
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 sachet
Chicken-Style Stock Powder
2
potato
1 head
broccoli
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains Gluten; )
1 tsp
brown sugar
¾ cup
water
40 g
butter
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Cut baby rainbow carrots into bite-sized chunks. Roughly chop onion(see ingredients). Finely chop garlic. Pick and finely chop rosemary. • In a medium bowl, combine chicken drumsticks, the plain flour and a generous pinch of salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, turning, until browned on all sides, 3-4 minutes. Transfer to slow cooker. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot and onion until tender, 2-3 minutes. Add classic roast seasoning, garlic, rosemary and tomato paste, and cook until fragrant, 1-2 minutes.
• Stir through red wine jus, chicken-style stock powder, the brown sugar and water. Transfer to slow cooker and set cooking temperature to high. • Place lid on slow cooker and cook, turning each hour, until chicken is tender and the meat is falling off the bone, 4 hours.
TIP: No slow cooker? Preheat the oven to 200°C/180°C fan-forced. Prepare chicken drumsticks and sauce as instructed. Transfer mixture to an ovenproof saucepan and cover with a lid (or tightly with foil). Bake until chicken is tender and cooked through (no longer pink inside), 90 minutes.
• When the chicken has 20 minutes remaining, bring a medium saucepan of salted water to the boil. Peel potato and cut into large chunks. Chop broccoli (including stalk!) into small florets. Cook potato in the boiling water over medium-high heat until easily pierced with a fork, 12-15 minutes. • In the last 8 minutes of cook time, place a colander or steamer basket on top, then add broccoli. Cover and steam until the broccoli is tender, 7-8 minutes. Transfer broccoli to a bowl. Season, then set aside. • Drain potatoes and return to saucepan. Add the butter, milk and season generously with salt. Mash until smooth and cover to keep warm.
• Divide mash and hearty chicken drumsticks between bowls. • Serve with steamed broccoli. Enjoy!