"A one pan meal of tender, fall-off-the-bone drumsticks cooked in a creamy white wine sauce that's enhanced with onion and bacon."
It was just last week that I was gushing about I finally started to get some use out of the stock lens that came with my camera, but a few days ago I happened upon a small sale for a lens that’s been on my wish list for a while, and well… I went for it. I just couldn’t resist. I was so impressed with how my stock lens performed I wanted to see what a 50mm lens with smaller aperture could do. For those that might not know, using smaller aperture creates bokeh, and bokeh is that artsy blur you see in the background of close-up food photography. If you frequent a lot of food blogs I’m sure you already know bokeh is all the rage and highly coveted. Whoever has the best bokeh wins!
And you know what? I’m so, so very glad I took the leap with this lens. I think I’ve earned this little present, too, since my pageviews have increased so much that I think I might have a shot of hitting 100k for August (fingers crossed!).
That also means I owe you another big THANK YOU!
Yes, I mean you, the you who is reading this sentence right now.
You might just be the one to help clock August in at 100,001 pageviews.
So, back to the lens.
And the photography.
And the food.
Can you tell the difference?
Because I totally think I can.
Not only do I have this rocking new lens, I’ve also mastered my tripod, so the pictures should be much more clear and crisp. Free hand photography has a “primal” feel to it that I’m probably going to miss, but let me tell you, I’ll have no regrets about no longer being eye level with delicious smelling food that I have to refrain from eating until the photo shoot is done. If food bloggers face any kind of struggle, that is definitely it: telling the foodie she can’t eat the food. Yet.
There’s been more than one occasion where I couldn’t get through a photo shoot without dropping the camera and digging in. I’m sure the same thing would have happened while shooting this recipe, too, if it weren’t for the tripod keeping me at a safe distance.
I was able to last long enough to stage this photo, but I was done after that. The plate above is exactly what I had for dinner, though digging right into THIS was tempting!.
Truth be told, drumsticks aren’t really “my thing” – I make them for The Boyfriend because he enjoys that whole Quest For Fire meal experience – but this recipe will probably be an exception to my rule. The drumsticks were practically (but not totally) fall-off-the-bone tender, and the creamy white wine sauce was messy in a BBQ-style way but also super savory. I mixed the sauce (and the bits of cooked bacon) in my veggie sides and enjoyed it even more.
This meal does take a little bit of time to cook, but the part that makes up for it?
It can all be cooked in one pan.
Drumsticks in Creamy White Wine Sauce
- 6 slices bacon
- 8 chicken drumsticks
- 1/2 cup yellow onion about 1 small onion
- 2 tsp garlic
- 1 pinch salt
- 1 pinch pepper
- 1 and 3/4 cup white wine I used Toad Hollow
- 1 cup heavy whipping cream
- 2 tbsp parsley fresh and chopped
In a large skillet, cook bacon over medium heat until desired doneness, usually about 10 minutes. Move bacon to a plate (paper towel not needed)
If desired, remove skin from drumsticks, then place in the pan with hot bacon grease. Brown chicken for 20 minutes, turning every 3 minutes to prevent chicken from sticking. Remove chicken from pan and place on the same plate with the bacon.
Add onion to skillet and season with salt and pepper, to taste. Cook until onion is tender and translucent, about 3-5 minutes.
Add garlic to skillet and cook for another minute.
Return drumsticks and bacon to pan, being sure to arrange bacon evenly around the chicken (no bacon should be on top of chicken).
Pour in white wine. Bring mixture to a boil, then reduce heat. Let simmer, uncovered, for 40 minutes.
Add heavy cream to pan. Gently stir cream in with wine and flip drumsticks over. Allow to cook for another 10 minutes.
Serve immediately, sprinkling freshly chopped parsley on top.