American
Chicken Drumstick Stew
Drumsticks, potato, and carrot simmer in broth until the chicken is 165°F at the bone. It is a cheap cut used like a Sunday stew on a weeknight timer.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 hr
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Drumsticks are the inexpensive cut.
- Potato and carrot make it a meal.
- 165°F at the bone is the stop.
- One pot after the browning.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
Rough grocery estimate for the full recipe: about $10–14 at a typical US supermarket. Prices vary by store, region, and season.
Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.
Instructions
- 1
Season the drumsticks with salt. Brown them in the oil over medium-high, about 4 minutes per side. Move them out.
- 2
Cook the onion and carrots 4 minutes.
- 3
Add the potatoes, thyme, broth, and pepper. Return the drumsticks.
- 4
Simmer, partly covered, 30 to 35 minutes, until the potatoes are tender and a thermometer in the meat near the bone reads 165°F.
- 5
Skim extra fat if you want.
- 6
Stir in the lemon juice and serve.
Pro tips
- The bone protects the meat and also hides the doneness. Use a thermometer near the bone, not in it.
- Do not boil hard or the potatoes break.
- Browning first is worth the extra pan minute.
Easy substitutions
- Drumsticks
- Bone-in thighs, same temperature
- Thyme
- 1 tsp Italian seasoning
- Lemon juice
- Parsley, 2 tbsp
Storage and reheating
Storage
Refrigerate up to 3 days.
Reheating
Simmer gently until the chicken is hot.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 420
- Protein
- 32 g
- Carbs
- 28 g
- Fat
- 18 g
- Fiber
- 4 g
Budget friendly · Stovetop, One Pan · Dairy-Free, Gluten-Free, High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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