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Creamy Tomato Chicken Drumsticks
So… a long time ago these chicken drumsticks were seared, then bathed and simmered in a creamy and rich tomato sauce. So long ago that I had to go back into my drafts archive folder to pull this out. Well, actually my daughter pulled this one out. She was all, “Mum, are you crazy? Whyhaven’t you posted this one?”
A tomato sauce so creamy, we love serving this over rice or quinoa! Addsliced mushrooms with broccoli pieces for added texture and flavour, and dinner is served.
Maybe one day, I’ll reshoot this and give you all the progress pics…but for now, enjoy this dish with your whole family!
Creamy Tomato Chicken Drumsticks
Author: Karina
Weight Watchers: 8pp per serve
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Serves: 4
Ingredients
- 2 teaspoons olive oil
- 1 onion , finely chopped
- 2 cloves garlic , crushed
- 8 chicken drumsticks
- 2 cups broccoli florets
- 1 cup mushrooms
- 1 ripe tomato , diced
- 1 x 420g | 15oz can condensed tomato soup (or Passata | also know in the U.S as Tomato Sauce)
- 1 tablespoon tomato paste
- 1 tub reduced fat or fat free cream cheese (substitute with greek yogurt for a healthier option)
- Chives to garnish
Instructions
Fry the onion and garlic in a large skillet/frying pan until fragrant and soft. Add in the chicken drumsticks and fry while turning occasionally to brown on all sides. Add the broccoli, mushrooms and tomato, and continue to cook until the broccoli just begins to change colour and the tomato softens.
Pour in the soup; reduce heat and allow to simmer for about 10-15 minutes, or until the chicken is cooked through. Add in the tomato paste, stirring to thicken the sauce. Continue simmering for a further 5 minutes, or until the chicken is soft and tender. Take off heat, stir the cream cheese (or greek yogurt) through and serve over rice or quinoa!
Nutrition
Calories: 336kcal | Carbohydrates: 11g | Protein: 34g | Fat: 14g | Fiber: 2g
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Reader Interactions
Comments
Chris says
Lovely meal, I got a little bit confused with the 1 tub measurement, once that was figured out, all was lovely. I used yogurt instead of cheese and added thighs as well as drumsticks.
I will use this again.
Thankyou!!Reply
Kewb says
This one was great to use up the tomatoes and broccoli in the fridge that was going to go bad, flavor was good too depending on how you season your chicken! Thanks for this one saved me a lotReply
Julia says
I was wondering what temperature to fry the chicken – high? And about how long will it take to do this before you add the veggies? I think I did something wrong, the chicken came out a bit tough, I think I probably overcooked it.Reply
juana Hernandez says
i will be making the dish tonight for dinner looks good. hopefully mine comes out just as good. thank you for a new idea for chicken ?Reply
Criss says
So my dish came out creamier than the picture shown and I followed the recipe exactly the way it is. Maybe I put too much cream cheese? But it says 1 tub, which I assume is 8 oz? Still delicious! 🙂
Reply
Karina says
I’m not sure what could have changed the consistency Criss. It could be different products give different results, but I’m so happy you enjoyed it!
Reply
Yana says
How many ounces/cups are in the tub of cream cheese? I plan to use Greek yogurt for the healthier option but the recipe doesn’t state the size of the tub. Thanks!
Reply
Karina says
1 cup or 8oz 🙂
Reply
nicole (thespicetrain.com) says
These photos are totally awesome, I love them too, Karina 🙂
Reply
Karina says
Thank you so much Nicole 🙂 Really, thank you Xxxx
Reply
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