One Pot Greek Style Chicken Drumsticks
Description
These Greek Style Chicken Drumsticks will please family and friends with their Greek flavors and delicious, tender meat. Serve with rice, pasta or mashed potatoes and a salad, if desired.
Ingredients
16 chicken drumsticks, skin on
1 large onion, diced
4 T. coconut oil, divided
3 garlic cloves
2 large shallots
1 c. coconut vinegar, organic
4 c. chicken stock/broth
2 cans diced tomatoes, drained
1/2 t. cinnamon
2 t. salt
2 t. black pepper
6 oz. jar Kalamata olives
4 T. fresh rosemary
Directions
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Wash chicken and pat dry with paper towels. Lay chicken drumsticks on a platter or tray; salt and pepper both sides, leaving the skin on.
In a large deep pot, melt 2 T. coconut oil on medium heat. Add onion; cook 3-4 minutes. Add in garlic and shallots; cook 2 minutes. Remove from the pan; set aside.
In the same pot, add remaining coconut oil until hot and melted. Add chicken, skin side down, cooking 3-4 minutes; turn over; cook on second side until golden brown. This might need to be done in 2 batches.
Add in all the chicken drumsticks; pour in coconut vinegar while the pan is hot. It will bubble and foam (which is why you need a deep pot); simmer for 2 minutes.
Pour in the chicken stock/broth and tomatoes; add cinnamon; add reserved onion mixture and cinnamon; season with salt and pepper.
Pour olives over the top; add fresh snipped rosemary. Cover; simmer on low heat 2-3 hours, until the chicken is tender.
Serve on top of rice, quinoa, or mashed potatoes or pasta.
8 servings.
**To make your own coconut vinegar if you can't find it in the grocery store:
Combine 1/3 c. cider vinegar, 1/3 c. sherry, and 1/3 c. rice wine vinegar.