One-skillet oven baked chicken drumsticks with a creamy black pepper sauce. Made super delicious with black pepper flavored cream cheese and roasted bell peppers. An easy to make and hearty meal that can make even a regular weeknight dinner feel extra special.
1package (150 g/5.5 oz) black peppercorn cream cheeseI used Boursin
1cupchicken broth
1jar (280 g/10 oz) roasted bell pepperscut into thin slices, excess oil drained
¾cupwhole milk
4garlic clovesminced
1tsppickled green peppercornschopped (young green peppercorns in brine), optional
1tspdried oregano
1tspdried thyme
1tspfreshly ground black pepper
fresh thyme sprigsoptional
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Instructions
Preheat the oven to 200°C/400°F.
To a bowl, add sweet paprika dried thyme, garlic powder, ground cumin, cayenne pepper, salt, black pepper and drumsticks. Rub the chicken with spices.
Heat olive oil and butter in a large oven-proof skillet over medium high heat. Add drumsticks and sear both sides until golden brown, about 8 minutes per side. Remove from skillet.
In the same skillet, add garlic, cook over low heat until soft, 2 minutes. Add ground black pepper and green peppercorns, sauté for 1 minute. Stir in thyme and oregano. Pour chicken stock and bring to a boil. Stir in the cheese, add milk and roasted bell peppers. Give it a taste and season with salt, if needed.
Return chicken to the skillet. Sprinkle with fresh thyme. Place the skillet in the oven and roast until completely cooked through, about 30 minutes. Enjoy!
Serve with orzo, baked/mashed potatoes or bread, and broccoli or a simple side salad.