Don’t skimp on the coconut vinegar … it’s the “star” ingredient. (I buy it at Nature’s Grocers.)Chicken Drumsticks is one-pot Mediterranean chicken drumsticks recipe, with tender chicken that falls off the bone, served over potatoes.
Ingredients
16chicken drumsticks
1large onion, diced
4Tbsp.coconut oil
2clovesgarlic
2large shallots
1cupcoconut vinegar
4cupschicken broth
214 oz cansdiced tomatoes, drained
½tsp.cinnamon
2tsp.salt
2tsp.black pepper
16 oz jarKalamata or Castelvetrano olives, drained
4Tbsp.fresh rosemary
Instructions
Prepare the chicken drumsticks by laying on a tray; salt and pepper both sides (leave the skin on).
In a large deep pot or deep braiser, melt 2 Tbsp. of coconut oil on medium heat. Add the onion and cook for 3-4 minutes. Add in the garlic and shallots and cook another 2 minutes. Remove from the pan; set aside.
In the same pot, add the remaining 2 Tbsp. of coconut oil until hot and melted. Add the chicken drumsticks (you may need to do in 2 batches), skin side down, cooking 3-4 minutes; turn over and cook on the other side until golden brown.
Add in all the chicken drumsticks; pour in the coconut vinegar while the pan is hot. It will bubble and foam (which is why you need a deep pot); simmer for 2 minutes.
Pour in the chicken broth and tomatoes; add the cinnamon. Add in the reserved onion mixture and the cinnamon; season with salt and pepper.
Pour the drained olives over the top and add the fresh snipped rosemary. Cover and simmer on low heat for 2-3 hours, until the chicken is tender with a fork. Serve on top of rice, quinoa, or mashed potatoes.