Creamy Black Pepper Chicken

Change our drumsticks for thighs or do both. 6 thigh = 8 drumsticks. Prefer with skins off. Use heavy cream instead of whole milk (if wanted) Double herbs

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

400°F.

Step 2

Combine the ingredients for the seasoning, then rub in the chicken drumsticks on all sides.

Step 3

Heat olive oil and butter in a large oven-proof skillet over medium high heat. Add drumsticks and sear both sides until golden brown, about 8 minutes per side. Remove from skillet.

Step 4

In the same skillet, add garlic, cook over low heat until soft, 2 minutes. Add ground black pepper and green peppercorns, sauté for 1 minute. Stir in thyme and oregano. Pour chicken stock and bring to a boil. Stir in the cheese, add milk and roasted bell peppers. Give it a taste and season with salt, if needed.

Step 5

Return chicken to the skillet. Sprinkle with fresh thyme. Place the skillet in the oven and roast until completely cooked through, about 30 minutes. Enjoy!

Step 6

Serve with orzo, baked/mashed potatoes or bread, and broccoli or a simple side salad.