Greek Chicken Drumsticks
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
- 16 chicken drumsticks
- 1 large onion, diced
- 4 Tbsp. coconut oil
- 2 cloves garlic
- 2 large shallots
- 1 cup coconut vinegar
- 4 cups chicken broth
- 2 14 oz cans diced tomatoes, drained
- ½ tsp. cinnamon
- 2 tsp. salt
- 2 tsp. black pepper
- 1 6 oz jar Kalamata or Castelvetrano olives, drained
- 4 Tbsp. 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.
Notes
updated from March 2016
Nutrition Facts
Calories: 367kcal, Carbohydrates: 13g, Protein: 30g, Fat: 22g, Saturated Fat: 10g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 142mg, Sodium: 1212mg, Potassium: 771mg, Fiber: 4g, Sugar: 6g, Vitamin A: 518IU, Vitamin C: 13mg, Calcium: 94mg, Iron: 3mg