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Pot Roast Chicken Drumsticks With White Grapes And Cream

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  • Makes: 4
  • Prep Time: 15 mins
  • Ready in: 30 mins
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Pot Roast Chicken Drumsticks With White Grapes And Cream

Love this dish, the use of drumsticks will give you a much better result not only in the eating quality, but also on your pocket.


  • 8 chicken drumsticks, skin on
  • 3 tbsp of olive oil
  • 1 small onion peeled and chopped
  • 150ml of water
  • 150ml of dry white wine
  • 1 chicken stock cube
  • 100g of frozen peas
  • salt and black coarse pepper
  • 12-14 seedless white grapes
  • 125ml of double cream

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  1. Pre-heat the oven to 200°C, gas mark 6.
  2. Heat the oil in a saucepan add the drumsticks and brown well. Season with salt and pepper.
  3. When browned remove the chicken from the pan and add the onion and cook for a couple of minutes to brown slightly.
  4. Place the drumsticks back in the pan, add the water, wine and stock cube then bring to the boil and cover with a tight fitting lid.
  5. Place the pan in the pre-heated oven for 15-20 minutes. To test if cooked, carefully insert a knife into the thickest part of the meat and if there is no trace of blood then they are cooked.
  6. Carefully lift out the drumsticks and keep them warm.
  7. Add the frozen peas, then boil the stock for a minute or two to thicken slightly.
  8. Add the cream and bring back to the boil, season with salt and pepper.
  9. Add the grapes and the chicken and warm through.

Phil's Tips

Great way of cooking chicken to ensure that the whole bird will stay succulent.

Remove chicken from the fridge 30 minutes before cooking, this will cut down the overall cooking time.