Instructions

• Preheat your oven to 400°F (200°C).
• Pat chicken drumsticks completely dry with a paper towel.
• Season drumsticks generously with salt, pepper, and smoked paprika.
• Heat olive oil in a large, oven-safe skillet over medium-high heat.
• Place drumsticks in the skillet, without crowding, and sear on all sides until deep golden brown (about 5-6 minutes).
• Transfer the entire skillet to the preheated oven and roast for 20-25 minutes, or until cooked through and juices run clear.
• While chicken roasts, melt butter in a separate saucepan over medium heat.
• Add finely chopped onion and sauté for a few minutes until soft and translucent.
• Stir in minced garlic and cook for another minute until fragrant, being careful not to burn.
• Sprinkle flour over onions and garlic, along with thyme and red pepper flakes. Stir and cook for about a minute to create a roux.
• Slowly pour in chicken broth while whisking constantly to prevent lumps.
• Bring the mixture to a simmer and let it bubble gently for a minute or two until it thickens.
• Reduce heat and stir in heavy cream, tomato paste, and Dijon mustard.
• Let the sauce simmer gently for 5-6 minutes to meld flavors until thick enough to coat the back of a spoon.
• Stir in fresh parsley at the end.
• Once chicken is done, carefully remove skillet from oven and place on stovetop over low heat.
• Pour the paprika cream sauce all over the drumsticks.
• Let it all simmer together for 2-3 minutes, allowing chicken to get friendly with the sauce.
• Serve immediately over hot rice, with an extra sprinkle of parsley.