Chicken Drumsticks with Tomatoes and Leeks

Chicken Drumsticks with Tomatoes and Leeks

Chicken in an Asian-inspired dish: sautéed with delicious tomatoes and leeks, served with young potatoes.


  • Fresh basil – 1 teaspoon
  • Onion – 390 g
  • Black pepper – 1 pinch
  • Butter – 30 g
  • Rapeseed oil – 80 ml
  • Sun-dried tomatoes – 150 g
  • Leeks – 300 g
  • Salt – 1 pinch
  • Young potatoes – 700 g
  • Chicken drumsticks – 8 pieces
  • Light beer – 500 ml
  • Garlic cloves – 2 pieces


  1. Rinse and pat dry the drumsticks, remove any excess skin. Season the meat with salt and pepper. In a pot (suitable for the oven), heat about 80 ml of rapeseed oil, then add 20 g of butter. Sear the meat on each side until golden brown.
  2. Slice the onion into wedges. Crush 2 cloves of garlic with salt. Set aside.
  3. Transfer the seared chicken to a plate, and pour off any excess fat from the pot into a bowl.
  4. In the same pot used for searing the drumsticks, add 10 g of butter, crushed garlic with salt, and sliced onion. Sauté everything. After a while, reduce the heat and add the sliced leeks. Sauté everything for about 2 minutes over low heat, stirring occasionally. Season with salt, add 150 g of sun-dried tomatoes and a teaspoon of dried basil. Mix everything again, add the chicken to the pot, and pour in 500 ml of light beer. Cover the pot, briefly bring to a simmer, then place it in the preheated oven at 190°C (convection) or 210°C (top-bottom) for 45 minutes. If the meat is not yet tender, leave it for an additional 15 minutes.

Serving: Serve the finished dish with young potatoes.

Related Posts