Don’t you just love seeing pictures of fat squirrels stocking up for winter? I know I do. I wish I could see them in real life though. Not just in pictures. Alas! I am sure all the people hating the dreary snow and cold where they live will think I am mad but the grass is always greener on the other side, don’t you think? Come December, my kitchen has been churning out cold weather food with a gusto. I am quite pleased with this development and I am sure you will too, when you taste my baked chicken drumsticks with onions and mushroom.
The Video of Baked Chicken Drumsticks With Onions And Mushroom:
To be totally honest, this is a one-pot recipe. However, I had used my cast iron skillet to fry up some smashed potatoes that very morning, so I ended up using two vessels instead. So, feel free to use an oven-safe skillet and make this easy chicken recipe an even simpler one. My video gives you the step by step directions. Why don’t you have a look-sy and then we will chat.
By some weird machination, Simba fell asleep on my lap in the five minutes or so it took me to adjust the camera and lighting for the video. So he does make a sneaky appearance in there. I give you fair warning just in case you are not a cat person.
So was the video useful? Let me know in the comments below how I can make them more worth your while. I am all ears. Please like this video if you want to see more of such content and subscribe to my Youtube channel for free. You will get updates twice a week about the latest recipes the moment they are out. You can do it from right here by clicking the button below.
Holiday Weight Gain & UP2:
Oh my! I cannot begin to tell you the sheer madness that is going on this year. Given the fact that I am setting up a “super-secret food related business”, I have been attending one food tasting after the other. Plus there are just so many Christmas lunches and dinners happening amongst my friends.
Keeping up with the constant devouring of food plus the customary glasses of bubbly, it seems well-nigh impossible to maintain any sort of healthy eating habits. I do not believe in excluding any food group from my day to day diet but since I took charge of my own food decisions (read: no more packaged crap of any sort) I do follow a certain portion control. You have heard me talking about portion distortion over and over again; especially in my posts for creamy shrimp pasta and my linguine with sun-dried tomatoes.
This time of year with so many food-related engagements, I am sad to say, that out-of-home my portion sizes have been hampered. Plus, the constant rains had stopped me from going on my morning runs. I was a little down about it. However, I recently acquired an UP2; it was a gift and I am over the moon with joy.
Accountability in my opinion is the key to reform. So as long as I know, what I am doing, I know I am going to improve. I like data points and visual representations of all kinds. So as of now, I am eating delicious food at home and out but at home I am definitely being more mindful of what I eat; and how much.
Veering from my life events as too much information was shared; let’s get back to the beautiful baked chicken drumsticks at hand. At only 326kcal per portion and a whopping 42gm of protein it will surely please you. So, here’s the recipe. Make it and have fun: your taste-buds will thank you for it.
- 5gm Olive Oil
- 250gm Button Mushrooms, sliced
- 200gm Onions, roughly chopped
- 1tsp Dried Sage
- 2tsp Smoked Paprika
- 6 Chicken Drumsticks
- Salt, to taste
- Pepper, to taste
- 30gm Tomato Paste
- 1tsp Fresh Parsley, chopped (optional)
- In an oven safe skillet, heat the oil. After that add the mushroom. Allow them to brown. Now add in the onions.Cook till they are light golden.
- Sprinkle the sage and add the paprika. Mix well.
- Add the chicken drumsticks. Season as per taste. Cook them 2-3 minutes each side to get some colour.
- Spoon over the tomato paste. Mix well.
- Transfer to a pre-heated 180°C/ 350°F oven. Cook for 40 minutes or until the chicken reaches the internal temperature of 74°C/ 165°F.
- Serve hot with optional sprinkle of fresh parsley.
For food safety concerns, do not store partially cooked chicken with the cooked vegetables. Please, bake the dish completely. Cool and store in the freezer for later use as required.
Please let me know what you like about this recipe. Leave a comment below. When you make this recipe share a picture on Instagram with the hashtag #andcakestoo. That way I can search for your recreations.
If you are in the mood for more holiday and winter recipes, do not forget to check out my pan-fried chicken in creamy mushroom sauce, my home-made, one-pot chicken stew; or if you are in the mood for some desserts: my dark chocolate fudge cake with ganache or my vegan dates and coconut rice pudding.
Sharing this recipe with your friends & family on Facebook, Pinterest, etc. makes everyone happy. 🙂
And of course don’t forget to download your free copy of my coconut cookbook .
Thank you for reading.
Lots of Love,
This Recipe Is Linked Up At:
Welcome Home Wednesdays at Mid Michigan Mom, This is How We Roll at Home Made For Elle, Gluten Free Fridays at Vegetarian Mama, What’s Cooking Wednesdays at Buns in My Oven, Home Matters at Life With Lorelai, Learning from Each Other at Uniquely Unfolded, Savoring Saturdays on Raia’s Recipes.