When comfort meets sophistication, you get this rustic yet refined chicken dish. Juicy drumsticks soak up the richness of mushrooms, briny olives, and the nutty crunch of almonds—all tied together with a splash of white wine. It’s the kind of meal that feels like a Mediterranean vacation, without leaving your kitchen.
Ingredients (Serves 4):
8 chicken drumsticks
7 oz (200 g) mushrooms, sliced
3.5 oz (100 g) green and black olives, pitted
1.8 oz (50 g) almonds, finely chopped
1 stalk celery, chopped
1 medium onion, finely diced
2 tsp flour
½ cup dry white wine
A handful of fresh parsley, chopped
Olive oil
½ red bell pepper, diced
Salt and black pepper, to taste
Instructions:
- In a large skillet, heat 2 tsp of olive oil. Sauté mushrooms, onion, and celery until softened and the liquid from the mushrooms evaporates.
- Add the drumsticks and cook until browned on all sides. Sprinkle with flour and stir well. Pour in the wine and simmer until it mostly evaporates.
- Add olives, diced bell pepper, and chopped almonds. Pour in a bit of oil and water as needed. Cover and simmer over low heat for about 30 minutes, or until the meat is tender.
- Remove from heat, sprinkle with chopped parsley, and season with salt and pepper to taste. Serve warm with crusty bread or rice.
