There is not a household in the world that has had to do a throw together meal with what is left in the fridge at the end of the week and some trusty pantry staples.
In our house the end of the week is often about using up what needs to be eaten before the next food shop to ensure minimal food wastage which we all know is one of my absolute pet hates in life.
This meal is the end result of one of "those days" in my house. I always have chicken drumsticks in our freezer and I love cooking with them. When they are cooked slow they pack a huge punch of flavour because being "brown" meat of the chicken and having a bone they act as a stock as they slowly cook and the depth of flavour with little to no ingredients is quite amazing. Add to the mix that they are one of the most cost effective cuts of protein and its a double winner in our house.
The base of this recipe aside from luscious drumsticks was the EDMK chicken spice mix which of course the recipe is on our website. However, if you have not made it before that is no problem you can use a commercial chicken spice blend or alternative an Italian or mixed herb blend as an alternative.
There was absolutely no complaints in our house as we ate our weekly "throw together" meal and the added bonus was I shredded the leftover chicken off the bone and used it the following day for lunches so this humble meal served our family well!
Prep 10 minutes // Cook 30 min
1kg chicken drumsticks
3 tbs EDMK Chicken Spice Mix
4 cloves garlic crushed
1 onion diced
1 zucchini diced
1/2 cup sliced mushrooms
1/4 cup cherry tomatoes halved
1 cup passata sauce
1 cup cooking cream
1/3 cup grated cheese
Salt and pepper to taste
Generously rub the EDMK Chicken Spice Mix over the drumsticks.
Heat 1 tbs oil in a pan and sear each side of the chicken drumsticks in a very hot pan (about 2 minutes per side) and then remove chicken and set aside.
Lower the heat, and saute the garlic, onion and mushrooms for 2 minutes.
Stir in passata sauce, cherry tomatoes, zucchini and tomato paste.
Return the drumsticks to the pan and cover with a lid and simmer for 15 minutes.
Remove the lid, add the cream, stir through and season with salt and pepper.
Cook for a further 5 minutes then add the cheese and cook for another 5 minutes.
Serve with your favourite sides.