Vegetable stew with chicken drumsticks bakes in a single pan: potatoes, beets, and onions on the bottom, with slices of pork fatback and marinated drumsticks on top. Everything roasts together, and the vegetables soak up the meat juices and spice aroma. A hearty lunch or dinner option - I recommend making a big batch!
Vegetable Stew with Chicken Drumsticks
Potatoes, beets, and onions roasted in a single pan under slices of pork fatback and marinated chicken drumsticks.
Ingredients
Method
- Marinate the chicken drumsticks for a couple of hours with salt, spices, garlic, and vegetable oil.
- While the chicken marinates, peel and chop the vegetables - potatoes, beets, and onions. Slice the pork fatback.
- Arrange the vegetables in a baking pan first, then the fatback and chicken drumsticks on top. Season with salt, add a little sugar and spices.
- Bake for 1-1.5 hours at 180°C until done and fragrant.
- Serve piping hot. Enjoy!
Notes
Eyeball the amount of vegetables and meat based on the size of your pan and the number of people you're feeding - this dish is meant to serve everyone.
Tips
- Marinade: it's best to marinate the drumsticks ahead of time - a couple of hours with salt, spices, garlic, and vegetable oil is enough.
- The layering order matters: vegetables on the bottom, fatback and chicken on top - that way all the juice and fat drip down into the stew.
- A pinch of sugar added to the vegetables brings out the sweetness of the beets and rounds out the flavor of the stew.
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