Hey!! I hope your week is off to a good start! We had an amazingly fun weekend. My daughter had a Girl Scout overnight at the Headwaters Science Center in Bemidji, MN. That place is so cool! They have tons of hands on learning and the girls loved it! I will be writing about our experience in an upcoming blog post!
Yesterday we had my baby nephew's baptism and went shopping for party supplies for my daughter's 7th birthday! We are inviting 11 girls this year, so it should be very interesting! We have an awesome store here in St Cloud called Gopher Bargain Center and they have a great selection of birthday stuff... goodie bag stuff, decorations, plates, napkins and more. We got everything except the food for $30! I will have to post some pics after her birthday!
Today's recipe is total comfort food! I love baked chicken legs, and this is such a flavorful way to prepare them. The prosciutto and chicken flavors are perfect together and the peas taste fantastic baked in the sauce. Pile it on top of some mashed potatoes for a wonderful, filling meal.
Enjoy and have a fantastic week!
Chicken Drumsticks with Prosciutto and Peas (click here to print recipe)
What you need:
2 tablespoons olive oil
5 chicken drumsticks
1 medium onion, diced
3 cloves garlic, minced
3 ounces prosciutto, diced
1/2 cup dry white wine
1 cup chicken stock
4 tablespoons fresh parsley, chopped
8 ounces frozen peas
salt and pepper, as desired
Preheat the oven to 350 degrees.
Heat 1 tablespoon olive oil in a large dutch oven over medium heat. Season chicken drumsticks with salt and pepper and add to the dutch oven. Cook the chicken until golden brown on all sides, about 8 minutes. Remove from the dutch oven and set aside.
Reduce the heat to medium low and add the remaining 1 tablespoon olive oil. Add the onions and garlic, saute for about 4 minutes. Then add the prosciutto, increase heat to medium, and cook for another 5 minutes until it starts to brown. Pour in the wine, increase the heat to high and cook for another few minutes until alcohol has evaporated. Stir in the chicken stock and parsley, and return the chicken to the dutch oven. Bake, covered for 30 minutes. Remove the cover, mix in the peas and bake for another 30 minutes uncovered, until chicken is browned and cooked through. Add more liquid if needed. Serve over mashed potatoes.
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On the blog... one year ago: The Ultimate McMuffin
Two years ago: Strawberry and Pineapple Bellinis
This recipe is shared at these blogs: Weekend Potluck at The Better Baker,