I figured I should put up a recipe, finally! This is my favorite recipe, my dad used to make it for me all the time. It has easily become my fiance's favorite as well. This isn't an exact measurement recipe because I don't usually measure anything, unless I am baking, but I will put up a measured one the next time I make it.
10-12 chicken drumsticks
mushrooms (if you use fresh, a small package will do fine)
1 onion (sliced or diced, really however you like it)
(about) 3 tbs of flour
Tony Chachere's
1/4 cup of sour cream
butter
evoo
1-2 tbs minced garlic
Worcestershire sauce
1 bay leaf
Salt & Pepper (to taste)
1 can of chicken stock**
plus water
Heat skillet on medium-low. Swirl 2 tbs of EVOO around bottom of skillet. Sprinkle one side of the drumsticks lightly with Tony's and flour once pan is heated, put chicken (season side down) in pan and sprinkle the other side with flour and Tony's until it starts to turns a golden brown (about 8 or so minutes), then flip once chicken is browned on both sides place on a plate. When all the drumsticks have browned melt about a 1/4 cup of butter in skillet. Saute onions, mushrooms and garlic in skillet until they are tender. Stir flour into mushroom & onion mixture and add the chicken stock & sour cream until well combined. Add chicken back to gravy, pour water in until halfway up the chicken. Season lightly with Tony's, salt, pepper, and one bay leaf (you can season it better when it is done cooking). Also add one to two squirts of W. sauce. Simmer on low-medium heat for about 30 minutes and the chicken is pulling away from the bone.
Delicious with corn or green beans (we have ours with corn mixed in with the rice).
**I have started using Knorr's Homestyle concentrated chicken stock, I like them. They come 4 to pack and you can mix one little packet with 3 cups of water so I don't have to buy cans of chicken stock every few days. Just don't rely fully on the spice in it.**
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