Chicken drumsticks with garlic and onion sauce

Ingredients for 5 servings:

• 10 chicken drumsticks
• 1 tbsp white pepper, finely ground
• 1 tbsp paprika powder, sweet
• 1 tbsp salt
• e.g. meat broth or vegetable broth, unsalted
• 30 g butter
• 150 g shallot(s), finely diced
• 30 g garlic, approx. 8 – 10 cloves, finely diced
• 30 g ginger root, finely grated
• 20 g wheat flour
• 300 ml vegetable broth or vegetable stock, unsalted
• 100 ml sour cream
• 100 ml cream, sweet
• n. B. Salt
• ½ bunch parsley, finely chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

Wash the drumsticks, pat dry, season, and arrange them side by side on a small baking tray with the broth. Place the tray on the middle shelf of the oven and close the oven. Cook the drumsticks at 180°C (top/bottom heat) for 45–50 minutes, until they are cooked through and well browned. During this time, prepare the sauce. Sauté the finely diced shallots and garlic cloves in a small saucepan with butter until translucent. Stir in the finely grated ginger and flour, make a light roux, deglaze with cold broth, and bring to a boil, stirring frequently. Cover and let the sauce simmer gently for about 10 minutes, but do not allow it to boil. Then stir in the sour and sweet cream, blend everything with a hand blender until creamy, bring to a boil again briefly, season with salt, and finally fold in the finely chopped parsley. The sauce is now ready and can be served with the drumsticks. Serve with mashed potatoes or boiled potatoes.