The juicy drumsticks are baked together with chickpeas in a creamy sauce loaded with garlic and herbs. The garlic head slowly roasts in the butter sauce, adding an incredible flavor. Afterwards the soft cloves go perfectly on crusty bread so you can mop up all of that delicious sauce.
¾cup half and halfor 20% fat cream, at room temperature
1.5ouncesgrated Parmesan
1tspyellow mustard
3tbspolive oil
1tbspunsalted butter
saltto taste
2tspfreshly ground black pepper
5fresh thyme sprigsor 1 tsp dried thyme
10sage leavesor 1 tsp dried sage
Seasoning for the Chicken
½tspsmoked paprika
½tspground cumin
½tspdried thyme
½tspdried sage
½tspchili flakes
½tspsalt
½tspblack pepper
1tbspolive oil
1garlic cloveminced
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Instructions
Combine the ingredients for the chicken seasoning. Rub in the drumsticks with the seasoning until they're well-coated. Set aside.
Mince the 3 garlic cloves.
Preheat the oven to 200°C/400°F.
Heat olive oil in a large oven-proof skillet over medium high heat. Add drumsticks and sear both sides until golden brown, about 5 minutes per side. Transfer onto a clean plate. Remove excess oil, leaving the brown bits in the skillet.
Reduce heat to low, add butter, freshly ground black pepper and minced garlic. Stir until butter is melted and foaming, but not browned, about 2 minutes.
Deglaze white wine, cook until reduced and no raw alcohol aroma remains, about 3 minutes. Add chicken broth and mustard. Bring to a boil. Add half-and-half, stir in chickpeas and parmesan. Season with salt.
Return chicken to the skillet. Sprinkle with thyme and sage. Trim the top off the head of garlic to expose the tops and nestle upside-down between the chicken.
Place the skillet in the oven and roast until completely cooked through, about 30 minutes.
Squeeze out 2 or 3 roasted garlic cloves and add them to the sauce, smash with a fork. Enjoy!