6 Sanderson Farms® Chicken Drumsticks
3/4 teaspoon salt
1/4 teaspoon ground black pepper
5 bacon slices
1 yellow onion, diced into 1/2 inch dices
1 celery stalk, diced into 1/4 inch dices
1 carrot, peeled and diced into 1/2 inch dices
4 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon all purpose flour
3 1/2 cups low sodium chicken broth
1/4 teaspoon ground bay leaves
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 teaspoons chopped fresh rosemary
3 (15.5oz) cans cannellini beans drained and rinsed
Salad
French bread
1. Preheat oven to 350°F.
2. Season chicken drumsticks under the skin and over with the 3/4 teaspoon salt and 1/4 teaspoon black pepper.
3. Cook bacon slices in a 5-quart Dutch oven until crispy. Remove bacon and chop it into 1/2 inch slices. Reserve.
4. Add chicken drumsticks to Dutch oven. Brown on medium high heat for 10 minutes, turning to all sides occasionally. Remove chicken and set aside.
5. Add onion, celery, and carrots. Cook 5 minutes.
6. Add garlic. Cook 1 minute.
7. Add tomato paste. Stir to mix and cook 2 minutes.
8. Add flour. Stir to mix and cook 1 minute.
9. Add chicken broth, stirring to combine ingredients.
10. Add ground bay leaves, 1/4 teaspoon salt, 1/4 teaspoon black pepper, rosemary, cannellini beans, cooked bacon and browned chicken drumsticks.
11. Bring to a rapid simmer, cover and bake in preheated 350°F oven for 30 minutes. Uncover and bake one hour. Chicken should reach an internal temperature of at least 190°F.
12. Remove chicken drumsticks from Dutch oven and stir stew. Let sit approximately 10 minutes to thicken slightly.
13. Serve stew in bowls topped with chicken drumsticks.
14. Serve with salad and bread on the side.
Yield: 6 servings.