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A great recipe for delicious weeknight bay leaf roasted chicken drumsticks with an easy tarragon pan sauce.
Bay leaves haven’t made much of an appearance on The Spice Train so far. I’m actually not sure why that is because I really like their slightly mentholy and herby flavor a lot, and I don’t view them as optional supporting characters, I like to let them take center stage as they do in this roasted chicken drumsticks recipe.
How to make bay leaf chicken drumsticks with tarragon pan sauce:
You start by browning 2 pounds chicken drumsticks in 3 tablespoons olive oil in a cast iron pan, then you add 2 small bay leaves and finish cooking the drumsticks in the oven. You could easily serve them right then with a bit of rice or bread but if you are into saucy things you can continue with a quick pan sauce. You just add 1 minced shallot and 1 cup chicken broth to the pan, reduced the mix, then finished it off with 1 tablespoon chopped fresh tarragon, 1 tablespoon Dijon mustard and 1/4 cup sour cream.
More delicious roasted chicken recipes:
Bay Leaf Chicken Drumsticks with Tarragon Pan Sauce
- 3 tablespoons olive oil
- 2 pounds chicken drumsticks
- 2 small bay leaves
- 1 shallot, minced
- 1 cup chicken broth
- 1 tablespoon finely chopped fresh tarragon
- 1 tablespoon Dijon mustard
- 1/4 cup sour cream
- Heat the oven to 450 degrees F.
- Heat the oil in a cast iron pan until shimmering.
- Season the chicken with salt and pepper, add to the pan and cook on high heat until browned.
- Add the bay leaves to the pan and transfer to the oven.
- When the chicken drumsticks are cooked through transfer them onto a plate and set aside.
- Add the shallot to the pan and cook until softened (about 2 minutes).
- Add the chicken broth to the pan and simmer until reduced to about 1/4 cup, then take off the heat.
- Stir in the tarragon, the mustard and the sour cream.
- Serve with rice or bread.
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