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Hähnchenschenkel aus dem Ofen

Serves 4 to 6 Entree chicken, Poultry

Hähnchenschenkel aus dem Ofen

Hähnchenschenkel aus dem Ofen, or oven-baked chicken drumsticks, is a staple of German weekday dinners, embodying a straightforward, no-frills approach to home cooking. Butter or clarified butter, a nod to rich flavors, complements the seasoned drumsticks, which are prepared with an instinctual hand rather than precise measurements. This recipe captures the essence of familial tables across Germany, where second helpings are welcomed without hesitation.

Golden and crisp with a tender interior, these chicken drumsticks are seasoned with sweet paprika and dried marjoram, their aromatic allure heightened by the gentle caramelization of onions. The simple seasoning of sea salt and black pepper punctuates the dish, delivering a comforting, familiar taste that resonates with the unpretentious spirit of home-cooked meals.

Ingredients

  • 8chicken drumsticks
  • 2 tbspoil
  • 1 tspsweet paprika
  • 1 tspdried marjoram
  • 2onions — quartered
  • to tastefine sea salt and black pepper

Method

  1. Preheat your oven to 200°C (390°F). Begin by patting the 8 chicken drumsticks dry with paper towels. This step is crucial to ensure the skin becomes crispy when cooked. Season the drumsticks generously with fine sea salt, making sure to cover all sides for even flavor.
  2. In a large ovenproof skillet or roasting pan, heat 2 tablespoons of oil over medium-high heat. Once the oil is shimmering, place the chicken drumsticks in the pan, skin side down. Brown them until the skin is golden and crisp, about 5-7 minutes. Turn them over to brown the other side as well, ensuring an even color all around.
  3. While the chicken is browning, peel and slice 2 onions into thin rings. Once the chicken is evenly browned, remove it from the pan and set aside temporarily. Add the sliced onions to the same pan, stirring to coat them in the remaining oil and chicken fat. Cook until the onions are soft and beginning to caramelize, which will add a sweet depth of flavor to the dish.
  4. Sprinkle 1 teaspoon of sweet paprika and 1 teaspoon of dried marjoram over the onions, stirring to combine. This will release the spices' aromas and infuse the onions with their flavors. Return the chicken drumsticks to the pan, nestling them among the onions.
  5. Pour in enough chicken broth or water to come about halfway up the sides of the drumsticks, being careful not to submerge them completely. This liquid will help cook the chicken through and keep it moist. Cover the pan with a lid or aluminum foil and transfer it to the preheated oven.
  6. Bake the chicken in the oven until it is tender and cooked through, about 30-40 minutes. The drumsticks should have an internal temperature of 75°C (165°F) and the juices should run clear when pierced with a knife. If you prefer a thicker sauce, remove the cover and continue baking until the liquid reduces to your desired consistency.
  7. Once the chicken is done, taste the sauce and adjust the seasoning with more salt and black pepper if needed. Remove the pan from the oven and sprinkle fresh herbs, such as parsley, over the top for a burst of color and freshness. Serve the Hähnchenschenkel aus dem Ofen with boiled potatoes or Spaetzle, allowing the sauce to be soaked up by the sides.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

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