These easy stewed chicken drumsticks in gravy are tender, flavorful and cooked low and slow until the chicken practically falls off the bone. Seasoned chicken drumsticks are seared until golden, then braised with Italian dressing, peppers, onions, garlic and ginger to create a rich, savory gravy that tastes like it took all day to make.
This is exactly the kind of chicken dinner I love when I want something comforting without turning dinner into a whole production. Everything comes together in one Dutch oven, the ingredients are simple, and that gravy? You’re going to want to spoon it over everything.
The unexpected ingredient that makes this recipe especially good is Italian dressing. It adds acidity, seasoning and a subtle tang that works its way into the chicken as it braises. It’s my little shortcut for making stewed chicken taste like it’s been developing flavor for hours.
Why You’ll Love This Stewed Chicken Recipe
This recipe is:
- Easy enough for a weeknight dinner
- Made in one pot
- Packed with flavor
- Perfect for inexpensive chicken drumsticks
- Tender and fall-off-the-bone
- Made with a naturally flavorful gravy
- Easy to pair with rice, vegetables or your favorite side dish
And because drumsticks are naturally juicy and forgiving, this is also a great recipe when you don’t want to worry about your chicken drying out.
What to Serve With Stewed Chicken Drumsticks
This chicken is all about the gravy, so I love serving it with something that can soak up all that flavor.
Try it with white rice, rice and peas, mashed potatoes, pearl couscous or buttery noodles. If you want to keep dinner a little lighter, roasted broccoli, Brussels sprouts, green beans or a medley of roasted vegetables are perfect alongside it.
Whatever you choose, make sure you spoon some of that onion-and-pepper gravy over the chicken before serving.
Tips for the Best Chicken Drumsticks in Gravy
Pat your chicken dry. Removing excess moisture helps the drumsticks brown instead of steam when they hit the Dutch oven.
Don’t skip the sear. Browning the chicken creates another layer of flavor that makes the finished gravy even better.
Save your seasoning bowl. Adding the water directly to that bowl picks up every last bit of seasoning before it goes into the pot.
Don’t drown the chicken. This is a braise, not a soup. Start with about a cup of water and only add more if the pot becomes too dry.
Give it time. The longer the drumsticks gently braise, the more tender they become.
Can I Make Stewed Chicken Ahead of Time?
Absolutely. This is one of those recipes that might taste even better the next day because the chicken has more time to sit in all those flavors.
Allow leftovers to cool before transferring them to an airtight container and refrigerating. When you’re ready to eat, gently reheat the chicken with its gravy on the stovetop or in the microwave until heated through.
If the gravy has thickened too much in the refrigerator, add a small splash of water or chicken stock while reheating.
Easy Stewed Chicken Drumsticks in Gravy
Equipment
Ingredients
- 8 chicken drumsticks
- 1 tbsp all-purpose seasoning, or to taste
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 packet Sazón, to taste
- –2 tablespoon Italian dressing
- –2 tablespoons olive oil, for searing
- 1 cup water, plus more if needed
- 1 small onion, sliced
- 1 red bell pepper, sliced
- 1/4 cup fresh cilantro, roughly chopped
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- Salt and black pepper, to taste
Instructions
- Pat the chicken drumsticks dry and add them to a large bowl.
- Season with all-purpose seasoning, smoked paprika, onion powder, garlic powder and Sazón plus salt and pepper to taste.
- Add the Italian dressing and toss until the chicken is thoroughly coated.
- Heat olive oil in a Dutch oven over medium-high heat.
- Add the chicken and sear until lightly browned and golden on all sides.
- Add about 1 cup of water to the bowl used to season the chicken. Swirl the water around to collect the remaining seasoning, then pour it into the Dutch oven.
- Make sure the liquid only comes partially up the chicken rather than completely submerging it.
- Cover and bring to a steady simmer. Cook for about 20 minutes.
- Add the onion, red bell pepper, cilantro, garlic paste and ginger paste.
- Cover and continue simmering for another 15–20 minutes, or until the chicken is cooked through and reaches your preferred level of tenderness.
- Allow the gravy to reduce to your desired consistency, if needed.
- Spoon the gravy and vegetables generously over the chicken and serve warm with your favorite sides.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
