Chicken Drumsticks with Peppers and Paprika

This is from one of my favorite cooking shows Lidia’s Kitchen. I don’t have the exact measurements of the ingredients, I couldn’t find the recipe on her website. I pretty much eye-balled it by watching the show, but it’s quite easy.

You should have at least 3 drumsticks per person. For 3-4 servings I used 2 yellow peppers and 2 red peppers, seeded and quartered. I used 2 onions peeled and quartered, leave the bottom piece intact so the onion won’t unravel.

Preheat oven to 375F.

First saute the onions in olive oil till lightly browned, season with salt. Then spoon onions over to a baking dish. Saute and season the peppers, spoon over the onions.  Brown and season the  chicken. Place the chicken over the onions and peppers.

Add fresh oil and add crushed garlic, about 3 to 4 cloves. Add about a teaspoon of paprika. Add a cup of dry white wine and simmer to reduce. Pour over the chicken. Bake for about 40 to 45 minutes. I also placed in on the bottom rack.

 

 

Advertisements

47 thoughts on “Chicken Drumsticks with Peppers and Paprika

  1. Patricia Amundsen says:

    Thanks, I saw this the other day, and couldn’t find it anywhere online! Did you serve it over rice or noodles? Or, do you think it needs either?

    Like

  2. Bob McGlinchey says:

    I just made your drumsticks & paprika When it was finished there was to much oil in the dish. Should I have removed the skin? Did I use to much oil. You seem to use a generous amount of oil and wine.The food was tasty but a little to much oil. Thanks

    Liked by 1 person

    • the fashionista cook says:

      Hi Bob. I’m sorry that happened. I only added more oil when making the sauce after the onions, peppers and chicken were sautéed in the same oil. If you think there was enough oil left in the pan before making the sauce then I would refrain from adding more. I hope this helps. Thank you for feedback! 😊

      Like

  3. Mary Ann Malinconico says:

    Can you saute the chicken pieces so they are slightly brown and cooked on the outside, in Olive Oil and Paprika and then put them over the peppers uncooked, in a roasting pan and then pop it in the oven, or do you have to pre-cook the peppers also?

    Liked by 1 person

  4. Nancy says:

    I also wanted this recipe but couldn’t find it on line. Thanks for sharing. I am also interested in getting the recipe for marinated chicken breast with Shiitake mushrooms by Lida if you have it.

    Like

  5. Laura says:

    Just watched episode. Thanks for publishing recipe. Would like to know if paprika is sweet or smoky, can you suggest a side dish and can i cook it in my cast iron skillet, covered or uncovered? It would settle a debate. Thanks again.

    Liked by 1 person

  6. Deb says:

    How well do you think this would reheat in a crock pot? I would love to take this dish to share with my coworkers. Also, I try to use as little oil as possible, so I will most likely grill the onions,and peppers.

    Liked by 1 person

  7. Diane says:

    Thank you! Couldn’t find the recipe anywhere. Watched it on tv. yesterday. We tried it, and it’s in the oven right now. Sunday dinner. Making pasta with a little butter to go with. Smells wonderful. I’ll let you know how it is!

    Liked by 1 person

  8. Robin Brennan Martin says:

    I couldn’t find this recipe on Lidia’s website but I recall her using lemons for the pan, correct? I’m making this now and using lemons and adding olives. Thanks for posting the recipe 🙂

    Liked by 1 person

  9. Kim says:

    Thanks so much for posting this recipe, I searched the PBS website and had no success. I am very much looking forward to trying this recipe. I have just one quick question can this recipe be made with chicken thighs? Also would it changed the cooking time?

    Thank You.
    Kim

    Liked by 1 person

  10. NoPlateLikeHome.com says:

    Looks like a good and frugal recipe! Great to serve to a crowd. I just realized I don’t have ANY chicken recipes on my blog currently? I removed two and haven’t replaced them yet. I better get on that. One is a chicken stuffed with prosciutto and mozz cheese in a white wine reduction.

    Liked by 1 person

  11. Bob Lawson says:

    Can I cook e his to the point where it goes into the oven and then cook it 1 hour before I serve it. That would only be a about 2 hours after the saute of the items ?

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s