Chicken Drumsticks Braised with Tomatoes and Leeks

This is the kind of meal that cooks itself once everything is in the pot. Soft leeks, slow-simmered tomatoes, and chicken that stays juicy while soaking up the sauce — simple food meant for a quiet evening at home.

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Ingredients

• 1 kg / 2.2 lb chicken drumsticks
• 2 tbsp olive oil
• 2 medium leeks, sliced into thick rounds
• 2 garlic cloves, gently crushed
• 400 g / 14 oz canned chopped tomatoes
• 120 ml / ½ cup chicken stock or water
• 1 tsp dried thyme
• ½ tsp sweet paprika
• Salt and freshly ground black pepper
• Fresh parsley or chives, for finishing

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Instructions

1. Start with the chicken, not the vegetables.
   Heat olive oil in a wide pan or shallow pot. Season the drumsticks lightly with salt and pepper and brown them on all sides. Remove and set aside.
2. Soften the base.
   In the same pan, add leeks and garlic. Cook slowly until the leeks relax and turn glossy, scraping up the browned bits from the pan.
3. Build the sauce around the chicken.
   Add tomatoes, stock, thyme, and paprika. Stir once, then return the drumsticks to the pan, nestling them into the sauce.
4. Cover and simmer gently.
   Lower the heat, cover loosely, and cook for 40–45 minutes. Turn the drumsticks once halfway through so they cook evenly.
5. Finish uncovered.
   Remove the lid for the last 10 minutes to let the sauce thicken slightly. Taste and adjust seasoning.
6. Rest before serving.
   Let the dish sit off the heat for a few minutes. Finish with fresh herbs just before serving.

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Serving Ideas:

• Spoon over mashed potatoes or soft polenta.
• Serve with crusty bread to catch the sauce.
• Add a simple green salad for balance.

Also worth trying: Roasted Chicken with Pistachios, Marinated Pork Loin with Mozzarella & Grilled Zucchini, Millet Salad with Mandarin & Pomegranate