Sometimes, the simplest of dinners can be the most delicious. Even better when those dinners are budget friendly. Today’s recipe ticks both of those boxes and as a bonus, your kitchen will smell divine!
Here’s what you’ll need:
- 8 chicken drumsticks (skin on/bone in)
- 1/2 package of sliced mushrooms (or approximately 1 cup)
- 2 tbsp. olive oil
- 4 tbsp. butter
- salt and pepper, to taste
- fresh herbs from your garden (optional) – I am using thyme, but rosemary would also be amazing
One of my best tips for saving money on your groceries is to plan dinners around what’s on sale! Now I love boneless, skinless chicken breast as much as the next guy, but when I noticed that Fred Meyer had drumsticks for $0.87/lb this week? Well, that was a deal I couldn’t resist. I would consider $0.99 per pound or under to be a good stock-up price for drumsticks.
Start by heating the olive oil and 2 tbsp. of butter in a pan. While it’s heating up, season your chicken with salt, pepper, and fresh herbs (optional). Oh, and preheat that oven to 375° while you’re at it!
Next, you’re going to crisp up the chicken skin in the skillet.
I let it brown for a few minutes on one side before turning it over and browning on the other side for a few more.
The purpose of this step is to get that chicken skin nice and crispy.
Now, throw in the fresh mushrooms and the remaining butter. Let them simmer all together for a few minutes.
Once the mushrooms are soft, go ahead and move the chicken into a baking glass. I then stirred the mushrooms around the skillet one last time, to pick up all the oils!
Then, place the mushrooms on top of the chicken. Bake for 20 minutes in the oven, then turn and bake another 20 minutes. I found my chicken was done after this time, but make sure it’s cooked through. (Your results may vary.)
While my chicken baked, I went out to the garden to snip up a salad! My lettuce is coming up nicely and I have a TON of arugula all over the garden that just popped up. (I think I didn’t pull out last year’s batch before it went to seed, so it just re-seeded itself!)
About this time, my kitchen was smelling heavenly!
At last, these are ready to eat! I let mine rest for about 10 minutes while I finished up the sides.
This chicken was absolutely mouth-watering. I bet the entire dish cost me about $3.75 (2 lbs of chicken at $0.87/lb and 1 pack of mushrooms at $2)! How’s that for budget-friendly?
It was a hit with the kids – my daughter even managed to finish off a second drumstick. As I finish this post, my stomach is growling and I think I’ll cut up the leftovers and make a big salad with more garden greens, sesame dressing, and orange wedges.
Want more recipes? See my recipe page!
Do you have any more ideas for using up chicken drumsticks? I’d love to hear ’em – leave a comment below!