Savory Smothered Drumsticks + Sides

Tender & juicy drumsticks, slow-cooked to perfection with a side of creamy mashed potatoes, green beans, and moist cornbread. This meal is the perfect comfort food for a cozy night in!

Ingredients-

For the Chicken:

• 8 pounds chicken drumsticks

• Chicken broth

• 1 stick of butter, sliced

• Olive oil

• Flour

• Seasonings (Weber’s Kickin Chicken Seasoning, Chica Licka Bam Bam Chicken Rub by Fire & Smoke Society, garlic powder, onion powder, paprika, parsley, basil, oregano)

For the Mashed Potatoes:

• 6 large potatoes

• 1 stick of butter, melted

• 1 cup milk (adjust based on desired consistency)

• Chives, chopped

• Seasonings: salt, pepper

For the Green Beans:

• 2 lbs green beans

• 5 cloves of garlic, minced

• ½ cup chicken broth

• Seasonings: Chicken bouillon powder, salt, pepper

For the Cornbread:

• 2 cups flour

• 2 cups cornmeal

• 1 cup sugar

• 2 tbsp baking powder

• 2 tsp salt

• 2 eggs

• 2 cups whole milk

• 2/3 cup olive oil

• 1 15oz can of creamed corn

Optional Honey Butter for Cornbread:

• ½ cup honey

• ½ cup butter, melted

Instructions-

1. Chicken:

   • Prepare the drumsticks by removing the skin, washing, and drying them.

   • In a mixing bowl, season the chicken generously with spices—trust your instincts and season with heart for deep flavor. You can also use different spices, whatever fits your taste pallet, but I personally recommend the ones listed above.

   • Spread a thin layer of flour on the bottom of your crockpot. Place the seasoned drumsticks on top, pour in just enough chicken broth to cover the base, and arrange butter slices over the chicken. Cook on high for 4 hours until perfectly tender.

2. Mashed Potatoes:

   • Peel the potatoes and cut them into chunks. Boil in salted water until tender (about 20-25 minutes). Drain well.

   • Mash the potatoes, incorporating the melted butter. Gradually add milk to achieve your desired texture. For ultra-smooth potatoes, whip them further with a mixer. Fold in the chives and season with salt and pepper to your taste.

3. Green Beans:

   • Boil the green beans in salted water to your desired level of tenderness and then drain them. (If you like your green beans with a bit of crunch, boil them for about 7 minutes; for softer beans, extend the boiling time to roughly 12 minutes).

   • Heat some oil or butter in a frying pan, add minced garlic, and cook until fragrant—careful not to burn it.

   • Add the green beans, pour in the chicken broth, and season with chicken bouillon powder, salt, and pepper.

   • Cook until the broth has reduced by about half, stirring occasionally. (Tip: You’ll need less salt than usual when adding in chicken bouillon powder. So be sure to taste as you go!)

4. Cornbread:

   • Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl.

   • In another bowl, whisk together the eggs, milk, oil, and creamed corn. Gradually incorporate the wet ingredients into the dry mixture until smooth, ensuring there are no lumps. (Tip: Don’t sacrifice the creamed corn! This is what makes the bread moist!)

   • Pour the batter into a greased 13x9 inch baking dish. Bake at 400°F for about 35-40 minutes or until a knife inserted comes out clean.

Optional Honey Butter for Cornbread-

• To make the honey butter, simply mix together ½ cup of honey with ½ cup of melted butter until well combined. This mixture will add a lovely sweet glaze to your cornbread.

• If you choose to use the honey butter, brush it over the cornbread about halfway through the baking time for an extra layer of sweet, buttery flavor.